Roasted Cauliflower And Chickpeas With Ginger Miso Sauce And Spicy Biltong

This veggie forward recipe is super quick and super easy.  Big on flavour and full of nutritious goodness, it can be served as a side or as a meal on its own.  The addition of spicy biltong gives it a flavoursome punch (not to mention the added goodness of iron and vitamins) and the lightly blanched sugar snap peas add some fresh crunch.  Best of all, this delicious dish can be served at room temperature which makes it a perfect choice for a picnic, summer BBQ or holiday lunch.

Serves 6 (as a side) and 2 (as a main)

Ingredients

Method

• Preheat oven to 200⁰
• Combine the miso paste, oil, ginger, soy sauce and vinegar in a small bowl and whisk to combine.
• Set aside a little of the sauce to drizzle over the finished dish.
• Toss the cauliflower and chickpeas with the ginger miso sauce, making sure that the florets are well covered and then place in a single layer on a baking tray.
• Roast for about 25-30 minutes until the cauliflower is lightly browned around the edges and soft on the inside. The chickpeas should be crisp.
• While the cauliflower and chickpeas are in the oven, heat a small frying pan or skillet over medium heat and add the sesame seeds. Toss frequently until lightly toasted and remove from heat.
• Blanch sugar snap peas or steam for a minute or two (they should still be bright green and crunchy)
• Combine cauliflower, chickpeas, sugar snap peas and sliced biltong in a serving dish and drizzle the remaining miso ginger sauce over the top.
• Garnish with toasted sesame seeds and coriander – and enjoy!