This is a tasty winter salad that is hearty and filling.

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Ingredients

2 baby coz lettuce
½ cauliflower, torn into florets
A big handful yellow beans, topped & tailed
1 Spanish onion, sliced
1 can chickpeas, rinsed & drained
Barnae Sumac salt
Barnae chilli salt
Garlic-infused olive oil
½ lemon
Salt
Pepper

Method

Preheat oven to 180C.

Scatter cauliflower on a tray, drizzle with garlic infused olive oil, and sprinkle over sumac salt. Bake for about 25 to 30 mins, or until starting to crisp around the edges.

Scatter chick peas on a platter, drizzle over olive oil ,and scatter over chilli salt. Bake for about 15 mins, or until starting to crisp.

Heat a frypan over medium heat, add beans and a little garlic-infused olive oil. Season with salt and pepper and cook for about 3 mins.

Slice the coz into thin wedges and place on a large platter.

Add the onion, cauliflower, chickpeas and beans.

Drizzle with olive oil, season with salt and pepper, and a spritz of lemon juice.