Buddha bowl

Ingredients

4 servings

• 215 g chickpeas
• 2 tablespoons tahini
• 15 Saint Eloi ZRP cauliflower florets
• 1 cucumber
• 1 punnet of cherry tomatoes
• 1/2 lemon juice
• olive oil
• 1 teaspoon turmeric
• 2 teaspoons cumin
• salt
• pepper
• 1 lemon
• 1 tablespoon honey or agave syrup
• 1 garlic clove
• 2 sprigs fresh thyme
• 2 tablespoons olive oil
• salt
• pepper

Steps

1. 1

   Steam the cauliflower florets for 15 minutes.

2. 2

   Preheat the oven to 180°C / Gas Mark 4. Place the florets in a bowl, add a teaspoon of cumin and a teaspoon of turmeric, add 5 tablespoons of olive oil, season with salt, and stir well to coat the cauliflower. Arrange the florets on a baking sheet lined with parchment paper and bake for 20 minutes, stirring halfway through.

3. 3

   In a food processor or blender, add the drained chickpeas, 2 tablespoons of tahini, the juice of half a lemon, and a pinch of cumin, then start the machine. Gradually add olive oil until the mixture reaches a smooth consistency.

4. 4

   Wash the cucumber and slice it into thin rounds. Wash the cherry tomatoes and cut them in half.

5. 5

   Lemon dressing: Squeeze the lemon to extract the juice. Add a pinch of salt and mix, then add the honey or agave syrup, finely minced garlic, thyme, and two turns of the pepper mill. Finish by gradually drizzling in the oil while whisking.

6. 6

   Assembly: In a deep bowl, start by placing 2 to 3 tablespoons of hummus at the bottom, then top with the cucumber slices, tomatoes, and roasted cauliflower. Finish with a drizzle of lemon dressing.