Give your salad a refresh. Roasted cauliflower, spiced chickpeas and a tangy tahini dressing is anything but boring.
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1.Preheat oven to 200°C.
2.Place cauliflower and brussels sprouts on an oven tray; drizzle with half the oil. Season; toss to coat. Place chickpeas on another oven tray; sprinkle with paprika, cumin and coriander. Season; drizzle with remaining oil.
3.Roast vegetables and chickpeas for 25 minutes. Add cavolo nero to vegetables; roast a further 5 minutes or until vegetables are tender and chickpeas are crisp.
4.Meanwhile, make tahini dressing. Combine ingredients in a small bowl.
5.Serve vegetables and chickpeas drizzled with dressing.