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
50g feta or other crumbly cheese
Sea salt and black pepper
From Packed. Photo by HaaralaHamilton.