- 2 sweet potato, chunky dice
- 1 cauliflower, broken into large florets
- 4 red onions, peeled and sliced into eights
- 1 x 400g can chickpeas, drained and rinsed
- 1 small bunch fresh coriander
- Olive oil
- Coriander micro leaves, to garnish
For the chilli dressing:
- 2 red chillis, deseeded and mashed in mortar and pestle
- 2 garlic cloves, crushed
- 1 lemon, juice only
- 1 tablespoon dukkah
- ½ teaspoon sugar
- Salt and pepper
- Preheat the oven to 180°C/gas mark 4. Coat the sweet potato in a little olive oil and roast until lightly coloured and cooked through, approximately 30 minutes.
- Toss the cauliflower in olive oil. Heat a griddle pan until hot. Grill the florets in batches until dark and charred in patches. They should still be crunchy inside. Slice the charred florets thinly lengthwise to show a cross section of the inside.
- In a heavy bottom saucepan, heat half an inch of olive over a medium heat. Add the onions and allow them to slightly catch on the base of the pan. Scrape the sweet semi burnt pieces up every couple of minutes until caramelised and sweet. This should take 20 minutes minimum, depending on how much moisture is released by the onions.
- Combine the onions with the sweet potato, chickpeas, cauliflower and coriander.
- Combine all of the dressing ingredients and toss with the salad. Season, garnish with coriander micro leaves and serve.
Look out for micro leaves of coriander. They look pretty and have a delicate citrusy flavour.