Summer is coming! Okay, it’s probably not coming any time soon and it won’t last that long but we can pretend, right? Salads are a Summer staple and Monika Coghlan from Pepperazzi has the ultimate salad recipe for you to try.


  • 1 medium cauliflower, leaves removed, florets separated
  • 1 400g tin of organic chickpeas, drained and rinsed
  • Seeds of 1 pomegranate
  • A handful of flaked almonds

Spice coating:

  • 1 tbsp coriander seeds
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp paprika
  • 1 clove garlic, peeled and crushed
  • 3 tbsp extra virgin olive oil
  • Pinch of sea salt

Tahini dressing:

  • 1 tbsp tahini
  • 1 clove garlic, peeled and crushed
  • Juice of 1 lemon
  • 3 tbsp extra virgin olive oil
  • 3 tbsp water
  • Pinch of sea salt


  1. To make the spice coating: Using a pestle and mortar, crush the coriander seeds. Add the remaining spices, garlic, salt and olive oil. Mix well.
  2. Place the cauliflower florets in a roasting dish. Add the chickpeas.
  3. Coat the cauliflower and chickpeas with the spice mixture. Mix well until well covered.
  4. Roast in a preheated oven for 45 minutes at 170C.
  5. Sprinkle with pomegranate seeds and toasted flaked almonds.
  6. To make the tahini dressing: Whisk all ingredients together until well combined.
  7. Serve hot or cold with a drizzle of the tahini dressing.

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Monika Coghlan
086 375 4058


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