Cauliflower Salad

by Leah Halmagyi


  • 1 head cauliflower
  • 8 slices pumpernickel bread
  • 2 x 400g chickpeas, drained and rinsed
  • 1 cup roasted capsicums, diced
  • ½ cup sunflower seeds, finely chopped
  • ¼ cup Greek yoghurt
  • 2 Tbsp tahini
  • 2 tsp sherry vinegar
  • 2 Tbsp hazelnut oil
  • sea salt flakes and freshly-ground white pepper


Preparation time: 20 minutes
Cooking time: nil
Serves: 4

1 Remove the outer leaves of the cauliflower, then put in a food processor and pulse until it is a fine crumb. Place in a cloth and enclose, then squeeze to remove excess moisture.
2 Place the pumpernickel in the food processor and pulse until crumbly. Mix with the cauliflower, chickpeas, capsicums and sunflower seeds. Mix well.
3 Mix the yoghurt, tahini, vinegar and oil in a bowl, then season with salt and pepper. Drizzle over the salad.