Cook time: 20 minutes
single, couple, family
The first thing to do in this recipe is get the chickpeas in a little of the dressing. This gives them a the chance to absorb some of the flavour as you prepare the rest of the dish.
Endive or witlof is a beautiful Italian bitter leaf lettuce, grown in the dark.
Preheat oven to 190 degrees Celsius.
Open the chickpeas (save the liquid from the tin, if you want to, and if you don’t know what it is Google ‘aquafaba,’ or otherwise discard).
Rinse the chickpeas under running water.
In a large bowl with your hands, toss the chickpeas with 2 tablespoons of the vinaigrette, lightly mash the chickpeas so some are broken. Set aside to marinate.
Remove the stalk and outer leaves from the cauliflower, then with a small knife remove the core. Cut the florets off making sure they are no bigger than a postal stamp. Place in a bowl and toss with a little oil and a pinch of salt. Place on a tray and roast for 15 to 20 minutes, until just starting to brown.
Pick the leaves from the stalks of the parsley and roughly chop, add to the salad.
Cut the pepper in half and remove the core, then dice into 1 cm cubes and add to the chickpeas.
Once the cauliflower is cooked, add to the chickpea bowl.
Remove about a 15 mm from the root end of the endive, then slice into 1 cm strips and add to the salad.
Add the raisins, strained pickled onions, a pinch of salt, mix well and taste. Add more vinaigrette, as desired.
Serve in bowls with pine nuts sprinkled over the top.
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