Moroccan Chickpea & Cauliflower Salad

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Fire Roasted Red Peppers (shop Bought)
Mustard & Cress
Ground Turmeric

Ras el hanout
Olive Oil
Crushed Garlic
Crushed Ginger
Ground Cumin
Salt & Pepper

Cut Cauliflower into Florets, boil in water with Turmeric Garlic Salt & Pepper for 5 Minutes
Buy Slice fire Roasted peppers
Open and drain chickpeas then marinate with Ras el hanout salt & pepper and olive oil the roast for 10 minutes at 200 degrees
Wash Roquette

Combine and cook dressing ingredients for 5 minutes

Then combine Vegetables mix in dressing then sprinkle over mustard & cress



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