Roasted cauliflower salad with chickpeas, sundried tomatoes and almonds...

Perfect picknick salad! Simple, good and healthy alternative.


Serves 3-4

1 Cauliflower
1 Zuccini

5 sundried tomatoes
240 g Chickpeas

2-3 tbsp olive oil
1 tsp basilic
salt and pepper

Heat oven to 200°C. Cut the cauliflower (like small bouquets) and the zuccini into smaller pieces. Add olive oil and optional herbs, salt and pepper and mix so all the vegetables are covered with oil and spices, cook in the oven for 30 minutes in a baking dish. After 15 minutes, stir the vegetables, add almonds and bake for 15 minutes more.

Prepare sundried tomatoes by cutting them into smaller pieces, and rinse the chickpeas.
When vegetables are grilled, mix everything and serve! 

/ Lina
Previous Post Next Post