This is my adaptation of the delicious Donna Hay salad with roasted cauliflower. Serves 4 as a main.
For the avocado dressing:
half an avocado (taken from the 2 avocados you need for the salad)
125ml greek yoghurt
15ml lemon juice
Add all the ingredients to a mixing jug and blitz together with a stick blender.
Season to taste and set aside.
For the salad:
1kg cauliflower florets
2 x 400g chickpeas, drained and rinsed under cold water
60ml olive oil
2 avocado pears, halved and sliced
a handful of mint leaves
Preheat your oven to 220℃ and line a large baking tray with baking paper.
Arrange the cauliflower and chickpeas on the lined baking tray and drizzle with the oil.
Sprinkle the harissa and salt over.
Roast for 20 minutes, until golden brown.
Spoon the cauliflower and chickpeas onto a serving platter and top with the avocado slices, radishes and mint leaves.
Drizzle the salad with the avocado dressing and serve.