Cauliflower rice and roasted chickpeas with pesto

Cauliflower Rice And Roasted Chickpeas

This colourful cauliflower rice recipe is brimming with chickpeas, sultanas and hazelnuts and topped with a homemade nutty pesto. Enjoy this hearty North African-inspired salad for a filling lunch or easy dinner. 

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the onion, olive oil and chickpeas in a large shallow baking tray. Season well, sprinkle with the sumac and roast for 30 mins or until the onions are golden and the chickpeas are just turning crunchy. Shake the tray occasionally to ensure even cooking.

2. Meanwhile, heat a little olive oil in a large frying pan, add the cauliflower rice and heat through for 3 mins, stirring continuously. Tip into a large serving bowl. Add the sultanas, hazelnuts and rocket and mix together.

3. To make the pesto, put the hazelnuts in a blender along with the rocket, garlic, Parmesan and lemon juice and blend until coarsely chopped. Gradually add the olive oil a little at a time and blend until it forms a thick coarse paste. Season to taste and add more lemon juice if you like.

4. Spoon the cauliflower rice and roasted chickpeas onto 4 warmed plates, drizzle with the pesto and serve.

Ingredients

For the pesto

Ingredients

For the pesto

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the onion, olive oil and chickpeas in a large shallow baking tray. Season well, sprinkle with the sumac and roast for 30 mins or until the onions are golden and the chickpeas are just turning crunchy. Shake the tray occasionally to ensure even cooking.

2. Meanwhile, heat a little olive oil in a large frying pan, add the cauliflower rice and heat through for 3 mins, stirring continuously. Tip into a large serving bowl. Add the sultanas, hazelnuts and rocket and mix together.

3. To make the pesto, put the hazelnuts in a blender along with the rocket, garlic, Parmesan and lemon juice and blend until coarsely chopped. Gradually add the olive oil a little at a time and blend until it forms a thick coarse paste. Season to taste and add more lemon juice if you like.

4. Spoon the cauliflower rice and roasted chickpeas onto 4 warmed plates, drizzle with the pesto and serve.