Fried cauliflower, chickpea and silverbeet salad


  • Serves 6 people

  • 200 gm dried chickpeas, soaked in cold water overnight and drained
  • 500 ml (2 cups) vegetable oil
  • 1 small (about 800gm) cauliflower, cut into florets, stem discarded
  • 100 ml extra-virgin olive oil
  • 2 tbsp cumin seeds
  • 5 cloves garlic, thinly sliced
  • 400 gm silverbeet leaves, coarsely chopped
  • 1 lemon, juice only
01   Cook chickpeas in boiling salted water for 40 minutes or until tender, then drain and set aside.
02   Heat vegetable oil in a deep saucepan over medium heat until a thermometer reads180C. Fry cauliflower in batches for 5 minutes or until golden, remove and drain on absorbent paper.
03   Heat 50ml olive oil in a large frying pan and cook cumin seeds for 2 minutes or until fragrant, then transfer to a bowl. Add remaining olive oil to pan, add garlic and cook for 3 minutes or until golden. Add silverbeet and cook for 5 minutes or until wilted. Add cumin seeds, chickpeas and cauliflower to pan, stir to combine and cook for 5 minutes or until heated through. Add lemon juice, season to taste with sea salt and freshly ground black pepper and serve.
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