INGREDIENTS

Vegetables for roasting:

½ cauliflower, cut into florets

2 Spanish onions, quartered

1 small eggplant, diced into small cubes

1 can (400g) chickpeas, drained, rinsed, and patted dry

2 tsp cumin powder

2-3 tbsp olive oil

1 tsp sumac (for cauliflower)

Salad:

1 head of iceberg lettuce, roughly chopped

¼ cup fresh mint leaves, chopped

¼ cup fresh dill, chopped

¼ cup fresh coriander, chopped

Dressing:

3 tbsp tahini

1 tbsp lemon juice

1 clove garlic, minced

2 tbsp water (adjust for consistency)

1 tbsp fresh dill, chopped

Salt and pepper to taste

METHOD

To prepare the vegetables, preheat the oven to 200°C.

On a lined baking tray, arrange cauliflower, onions, and eggplant. Drizzle with olive oil, sprinkle sumac on the cauliflower, and toss to coat evenly.

On a separate lined tray, spread out chickpeas. Toss with cumin powder and a drizzle of olive oil for added crispness.

Place both trays in the oven. Roast for 30-35 minutes, flipping vegetables and stirring chickpeas halfway through, until golden and crisp.

Prepare the salad in a large bowl, combine the chopped lettuce, mint, dill, and coriander and mix well.

The make the dressing, in a small bowl whisk together the tahini, lemon juice, garlic, and water until smooth. Stir in the fresh dill and season with salt and pepper to taste.

Once roasted vegetables and chickpeas are cooked, let them cool slightly.

Toss the roasted vegetables with the salad base and top with the crispy chickpeas. Drizzle with the dill tahini dressing just before serving.

Enjoy this vibrant, herby salad packed with roasted goodness!