Roasted Chickpea and Cauliflower Salad

delicious.com.au

Vicki Carter

1 small (1kg total) cauliflower

⅓ cup (80ml) extra virgin olive oil, plus extra to serve

½ tsp sweet paprika

½ tsp ground turmeric

400g can chickpeas, rinsed, drained

⅓ cup (75g) currants

¼ cup (60ml) red wine vinegar

1 banana shallot, thinly sliced

2 cups mixed herbs, leaves picked, finely chopped (we used flat-leaf parsley and mint)

Directions at delicious.com.au

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