♥︎Roasted cauliflower salad with pancetta & baby potatoes

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.

Chickpea salad with hummus dressing

For ➍
500 g dried chickpeas
2 garlic cloves
some bay leaves
a few sprigs of thyme
salt
cayenne pepper
cumin powder
turmeric
1 red onion
red wine vinegar
1 red pepper
1 cucumber
2 avocados
6 lettuce hearts
olive oil
pepper
400 g feta cheese
½ bunch chervil
½ bunch parsley
½ bunch coriander
200 g black olives
3 ts tahini (sesame paste)
2 egg yolks
2 ts mustard
2 cup peanut oil
3 tbs yogurt
½ lemon
3 tbs

Let the chickpeas overnight soak in water.
Drain the chickpeas. Put them in a saucepan with water. Top with the crushed and peeled garlic, a few bay leaves and thyme sprigs on. Season with salt, cayenne pepper, cumin and turmeric. Bring to boil.
Meanwhile, make the salad. Peel and halve the red onion. Cut into half rings. Make the rings apart and put them in a large bowl.
Sprinkle the onions with red wine vinegar. Let marinate while you cut the rest of the vegetables.
Peel the peppers and remove seeds and seeds. Cut the flesh into strips.
Cut the cucumber into cubes.
Peel the avocados and cut the flesh into cubes.
Add the bell pepper, cucumber and avocado red onion.
Heat a grill pan over high heat.
Clean the lettuce hearts clean and halve them. Brush with olive oil and season with salt and pepper. Grill them in the hot pan. The lettuce hearts must be undercooked. Add them to the rest of the vegetables.
Spoon ¾ of the al dente cooked chickpeas out of the water and rinse immediately under cold running water. Drain in a colander. Let the remaining chickpeas continue cooking until they are cooked through.
Mix the cooled chickpeas with the rest of the vegetables. Crumble in the feta. Pull the leaves of the coriander, chervil and parsley. Put the herbs together with the olives from the rest of the vegetables.
Drain the rest of the chickpeas. Catch the cooking liquid. Fish the thyme and bay between the chickpeas.
Put the chickpeas with the garlic in the blender. Add a few tbs of cooking water and tahini to it. Season with salt, cayenne, turmeric and cumin powder. Mix until hummus and allow full
cooling down.
Put the egg yolks in a cup with mustard and a dash of water. Pour into a fine stream the oil and mix with a hand blender until mayonnaise.
Mix the yogurt, lemon juice and a portion of the home-made by hummus. Flavour* with tahini or extra cumin.
Serve the salad with hummus dressing.

*Optional