Cauliflower tabouleh with peaches and roasted chilli chickpeas

Name: Cauliflower tabouleh with peaches and roasted chilli chickpeas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 2 TEASPOONS Sunflower oil; 1/2-1 TEASPOON ground cumin; 1/2 TEASPOON ground chili; 1/2 TEASPOON Sweet peppers; 7-10 Tbsp Salt; 2–3 Garlic cloves; 2–3 Limes; 1 - 1 1/2 TABLESPOONS Honey; 1-2 TEASPOONS Curry Powder; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 1 collar flat leaf parsley; 10-12 Stem(s) Mint; 1 (approx. 1 kg gross, 500 g net) cauliflower; 1 (approx. 250 g) red pepper; 2 (approx. 260 g) ripe peaches; 200 g Feta cheese; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
2 TEASPOONS Sunflower oil
1/2-1 TEASPOON ground cumin
1/2 TEASPOON ground chili
1/2 TEASPOON Sweet peppers
7-10 Tbsp Salt
2–3 Garlic cloves
2–3 Limes
1 - 1 1/2 TABLESPOONS Honey
1-2 TEASPOONS Curry Powder
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
1 collar flat leaf parsley
10-12 Stem(s) Mint
1 (approx. 1 kg gross, 500 g net) cauliflower
1 (approx. 250 g) red pepper
2 (approx. 260 g) ripe peaches
200 g Feta cheese
baking paper

Directions

1
Put the chickpeas on a sieve, rinse, drain and pat dry. Mix sunflower oil, cumin, chilli, paprika and 1/4-1/2 tsp. salt. Mix well with the chickpeas and spread on a baking tray lined with baking paper.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes. Remove and let cool for about 15 minutes.
3
Peel and chop the garlic. Squeeze the juice from the limes in half. Mix 6-7 tbsp lime juice, honey, curry powder, 1 tsp salt and a little pepper. Embezzle olive oil. Wash herbs, shake dry, pluck off leaves and cut into strips.
4
Clean and wash the cauliflower and drain well. Halve the cauliflower, grate halves on a coarse grater. Halve the peppers, clean, wash, drain and dice very finely. Wash peaches, dab dry, cut in half, remove stone.
5
Cut the flesh into cubes. Coarsely crumble feta cheese.
6
Mix the cauliflower, peppers, peaches and herbs with the lime vinaigrette. Mix in the feta and about 2/3 of the chickpeas. Season to taste with curry, salt and pepper. Arrange in a deep dish and sprinkle with the remaining chickpeas.