Roasted cauliflower, chickpea, feta & pomegranate salad

Cauliflower and chickpeas taste amazing when roasted. Combined with feta this salad is a filling lunch (more satisfying than those little plastic pots of salad you can buy). A fresh pomegranate can sit in your fruit bowl until ready to use. The riper the better and you can just squeeze in the seeds and juice into your salad (freeze any leftover pips for another time!). 

Makes: 2 lunches
 
1 small cauliflower, cut into bite-size florets
½ 400g can chickpeas, drained
2 tbsp rapeseed or olive oil
1 tsp smoked paprika
Handful rocket or watercress
½ pomegranate
50g feta or other crumbly cheese
Sea salt and black pepper
 

1. Heat the oven to about 200C (or do when oven is on for something else). Put the cauliflower and chickpeas in a roasting tin, and spread out.
2. Mix together the oil and paprika and drizzle over the cauli and chickpeas.
3. Roast for 15 minutes until the edges of the cauli are charred.
4. Put the leaves in your lunch boxes, add the cauli and chickpeas, squeeze over the pomegranate, so the juice and seeds fall in.
5. Add the cheese and salt and pepper.

 
 
 
From Packed. Photo by HaaralaHamilton.