Roasted cauliflower & chickpea salad

Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets and leaves with the olive oil and za’atar, then arrange in a single layer on a large flat baking tray. Roast for 10 mins, then remove the cauliflower leaves and set aside. Continue roasting the florets for another 15-20 mins, tossing halfway through, then leave to cool completely.

Meanwhile, to make the pickled chickpeas, add all the ingredients to a bowl, cover and set aside until needed.

Whisk all the dressing ingredients together, including the honey, if you prefer it sweeter, and 2 tbsp of the pickling liquid from the chickpeas, then season to taste.

Drain the chickpeas – saving the remaining pickling liquid for another recipe, if you like – then toss with the roasted cauliflower, Florette Classic Crispy, three quarters of the pistachios and pomegranate seeds, and half the dressing.

Arrange the salad on a platter with the remaining pistachios and pomegranate seeds scattered across the top. Serve with an extra sprinkling of za’atar and the remaining dressing on the side.