Roast Cauliflower & Chickpea Salad with Yoghurt Feta Dressing

Preheat oven to 200°C (fan assisted). Put carrots and cauliflower into a mixing bowl. Add Gregg's ground Cumin, Gregg's ground Coriander and 2 Tbsp of the measured olive oil. Toss to coat the vegetables. Tip onto a baking paper lined oven tray in a single layer. Roast vegetables for 25-30 minutes, or until tender.

While the vegetables are roasting make the marinade by whisking together lemon juice, honey and remaining 1 Tbsp of olive oil.

Return the hot roasted vegetables to the mixing bowl. Add Wattie's Chickpeas and dried cranberries (optional). Pour over the marinade and toss to coat. Allow the vegetables to cool to room temperature, allowing the flavours to absorb into the vegetables. Just before serving toss through the spinach. Serve with the Whipped yoghurt and Feta Dressing.

To make the dressing blend together the yoghurt, feta and cumin either in a blender, food processor or use a fork.