Spiced Cauliflower & Chickpea Bowls

Ingredients: The ingredient amounts are for two servings.

• Cauliflower 1 head
• Chickpeas 1 tin, drained
• Olive Oil 1 tsp
• Paprika 2 tsp
• Cumin 1 tsp
• Oregano 1 tsp
• Cayenne Pepper ½ tsp
• Chicken Breast 2 (125g or 4.4oz per breast)
• Olive Oil 1 tsp
• Garlic and Onion Powder 2 tsp each
• Parsley Salad 1 small red onion, 40g or 1.4oz parsley, 1 cucumber, 1 tomato, juice of 1 lemon, 1 tsp olive oil, pinch of salt
• Tzatziki 240g or 14.8oz greek yoghurt 0% fat, 1 cucumber (grated and juice squeezed out), salt, twist black pepper, juice of 1 lemon, 1 garlic clove, 1 tbsp chopped dill
• To Serve 2 tsp sesame seeds, 50g or 1.7oz pomegranate

Instructions:

Preheat the oven to 200°C (180°C fan) / 400°F.

In a small bowl, mix together the smoked paprika, cumin, oregano, cayenne, garlic
powder, onion powder, salt, and black pepper. Place the cauliflower florets and
drained chickpeas on a large baking tray. Drizzle generously with olive oil, sprinkle
over the spice mix, and toss well to coat everything evenly.

Roast for 35 to 40 minutes, turning halfway through, until the cauliflower is tender
and golden at the edges and the chickpeas are crisp.

While the tray bakes, prepare the tzatziki. Add the Greek yogurt, grated cucumber
(squeezed of excess liquid), salt, pepper, lemon juice, minced garlic, dill, and olive
oil to a bowl. Stir until well combined. Set aside in the fridge.

In a separate bowl, combine the finely diced red onion, chopped parsley,
cucumber, tomato, olive oil, lemon juice, and a pinch of salt. Toss well to combine.

Heat a drizzle of olive oil in a pan over medium-high heat. Season the chicken
strips with a pinch of salt and black pepper, then cook for 6 to 8 minutes, turning
occasionally, until golden and cooked through.

Spread a generous layer of tzatziki across the base of each serving bowl. Top with
the parsley salad, roasted cauliflower and chickpeas, and sliced chicken. Scatter
over the sesame seeds and fresh pomegranate seeds. Serve immediately.