Turkish Cauliflower Salad

Toss the cauliflower florets in 4 teaspoons of the baharat and 4 tablespoons of olive oil and some salt and pepper. Bake in a pre-heated oven at 180℃ until cooked and slightly charred (about 20 minutes). In the last 10 minutes add the sliced capsicum.

Meanwhile drain the chickpeas, rinse thoroughly and then dry on a paper towel. Toss the chickpeas in 2 teaspoons baharat and 2 tablespoons of olive oil. Place on an oven tray and cook until golden and crispy**. About 10 minutes.

Put the cauliflower and capsicum in a bowl and immediately add the lemon juice. Toss well. Taste for seasoning and add more salt and pepper if needed. Finely add the cucumber and give it one last stir.

Place over some salad greens on a serving platter. Top with crumbled feta.