For ➍ 50 g pancetta♥︎
1 cauliflower
400 g baby potatoes
2 cloves garlic
½ lemon, juice
10 g flat-leaf parsley
400 g chickpeas
200 g hummus
5 Medjool dates
5 cl tahini
1 tbs za'atar
4 tbs olive oil
salt & pepper
Preheat the oven to 180°C.
Rinse the baby potatoes and cut them into wedges.
Cut the cauliflower into florets and the slices of pancetta in half. Rinse the chickpeas thoroughly and drain.
Stir the za'atar through the olive oil, squeeze in the lemon juice and season with salt and pepper. Sprinkle over the cauliflower, chickpeas, baby potatoes and pancetta and mix thoroughly.
Peel and halve the garlic and mix with the vegetables.
Roast the vegetables and pancetta in the oven for 25 m until cooked and crispy.
Stir the tahini into the hummus and spoon a generous amount of the mixture onto each plate.
Spoon the roasted vegetables and bacon on top and finish with a generous amount of finely chopped parsley and pieces of date.
♥︎Replace with heart-friendly alternative like turkey.
