← Nouns Cooking · Plant-Based

Ingredients

• 1 large cauliflower, cut into small florets
• 2 red peppers, cut into chunks
• 1 Red onion, cut into wedges
• 1 can chickpeas (400 g can), drained, rinsed and patted dry
• 4 tbsp Olive oil
• 1 tbsp Za'atar, plus extra to serve
• 1 tsp Cumin
• ½ tsp Smoked paprika
• ¼ tsp Cayenne pepper
• 1 tsp Salt
• 150 g Quinoa, rinsed
• 400 g hummus (shop-bought or homemade)
• 2 handfuls rocket (arugula)
• 1 Lemon, cut into wedges
• 1 handful Mint, chopped

Method

1. Heat the oven to 220°C (425°F). Toss the cauliflower, peppers, onion and chickpeas with 3 tbsp of the oil, the za'atar, cumin, paprika, cayenne and salt. Spread over two large trays so nothing is crowded.
2. Roast for 30–35 min, swapping the trays halfway, until the cauliflower is tender and charred at the edges and the chickpeas are crisp.
3. Meanwhile, put the quinoa in a pan with 300 ml water and a pinch of salt. Bring to the boil, cover and simmer for 15 min, then take off the heat and leave covered for 5 min. Fluff with a fork.
4. Spread a big spoonful of hummus across one side of each bowl. Add quinoa, rocket and the roasted veg and chickpeas.
5. Drizzle with the last of the oil, scatter with mint and extra za'atar, and serve with lemon wedges.

Tips

• Packs well for lunches: keep the hummus and rocket separate until you eat.
• Some za'atar blends include wheat or sesame-free fillers, so check the label if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food