Cauliflower Salad with Chickpeas, Baby Kale, Cumin, Lemon & Toasted Buckwheat {vegan + gluten free}

🧂 Ingredients

• 2 tsp cumin seeds
• 1 tsp heaped coriander seeds
• ¼ tsp fennel seeds
• 2 tbsp olive oil
• 1 onion

  finely sliced
• 2 cloves garlic

  minced
• 1 small cauliflower
• zest and juice of 1 lemon

  2 lemons if your lemon is not particularly juicy
• 1 cup cooked chickpeas
• 2 cups baby kale
• ¼ cup buckwheat groats
• salt and pepper

Instructions

• 1 Grind the cumin, coriander and fennel in a mortar and pestle as finely as you
  can.
• 2 Place a large frying pan over a low heat. Add 2 tsp of olive oil and add the
  onion, garlic and spices and cook until the onion is golden and soft. Remove
  from the heat and place in a large salad bowl.
• 3 Finely chop the cauliflower. I like to use the stalks too, but is up to you if
  you prefer to use the florets only. Increase the heat of the frying pan to
  medium high and add ⅓ of the remaining oil. Fry ⅓ of the cauliflower until
  golden and tender. Remove from the heat and add to the onions. Cook the
  remaining cauliflower and place in the bowl with the onions. Add the lemon zest
  and juice, along with the chickpeas and toss to combine and leave to cool
  completely.
• 4 Wash out the frying pan and dry it completely. Place the pan over a medium heat
  and add the buckwheat. Toast for 3 to 4 minutes until golden and fragrant. Leave
  to cool.
• 5 Before serving toss through the baby kale and season with salt and pepper.
  Sprinkle the toasted buckwheat over the top.

Nutrition Info