Zaatar Roasted Cauliflower and Chickpeas
with Hummus and Pitta
We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.
30 min
We love this Levant-inspired supper for its rich mixture of fresh, creamy and nutty textures.
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Ingredients
Number of People:
Cauliflower
Cauliflower
400 Grams
Chickpeas
260 Grams
Salt
1 Tsp
Zaatar
15 Grams
Vegetable oil
1 Tbsp
Pine nuts
2*
20 Grams
Sides
Cucumber
1 Piece
Pitta bread
10*
2 Pieces
Hummus
3*
200 Grams
Salad
Pomegranate
1 Piece
Fresh dill
15 Grams
Fresh parsley
15 Grams
Allergens
*2 Tree Nuts, *10 Wheat, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep roast
Preheat the oven to 180°C/160°C fan. Chop the cauliflower into small florets. Drain, rinse and dry the chickpeas.
2 Roast
Add the cauliflower and chickpeas to a baking tray with a pinch of salt, the zaatar and a generous drizzle of oil. Toss until coated. Bake for 30 min.
3 Prep
Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the dill and parsley. Wash and chop the cucumber into crudites.
4 Warm pittas
After 30 min, make room on the baking tray and add the pitta pockets to one side. Sprinkle the pine nuts over the cauliflower and roast for 5 min further.
5 Tumble
After 5 min, remove the tray from the oven and the pitta pockets from the tray. Add the dill, parsley and pomegranate to the tray and toss.
6 Serve
Divide the cauliflower, pitta pockets, hummus and cucumber among plates or serve family-style for everyone to help themselves.
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