Cauliflower and chickpeas salad
easy
60 mins
60 mins
Ingredients
- 200 g Chickpeas
- 1 TABLESPOON granulated stock
- 1 TEASPOON Cumin
- 1 (approx. 750 g) Cauliflower
- 7-10 Tbsp Salt
- 1 Radicchio salad
- 200 g Gorgonzola cheese
- 2 TABLESPOONS Sesame seeds
- 1 untreated lemon
- 2 TABLESPOONS White wine vinegar
- 7-10 Tbsp Lemon Pepper
- 4 TABLESPOONS Oil
- 7-10 Tbsp Lemon balm for
- 7-10 Tbsp Garnish
Directions
- 1
Wash the chickpeas and soak them in 1/2 litre of cold water overnight. Bring the soaking water, stock, caraway and chickpeas to the boil and cook over a low heat for about 45 minutes. Clean and wash the cauliflower, divide into florets and cook in salted water for about 10 minutes.
- 2
Clean, wash and cut the radicchio into bite-sized pieces. Dice the cheese. Roast sesame seeds in a dry pan until golden brown. Wash the lemon, grate dry and peel in thin strips.
- 3
Squeeze the juice. Mix lemon juice, vinegar, salt and pepper. Whip the oil into it and add the sesame seeds. Drain the chickpeas and cauliflower. Arrange both with the salad and the cheese on a plate.
- 4
Pour the vinaigrette over it and let it steep a little. Decorate with grated lemon and lemon balm.
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