Chickpea, Spicy Cauliflower and Avocado Salad

This colourful salad provides a great balance of plant protein, carbs and unsaturated fats and is a super-tasty way of getting lots of vegetables into your diet. It provides 20g of protein, the ideal amount for promoting muscle synthesis after exercise, from three different protein-rich sources – chickpeas, walnuts and pumpkin seeds – ensuring a great profile of amino acids to support recovery.

Serves 2

½ medium cauliflower, broken into florets

½ tsp each of turmeric, cumin and paprika

1 – 2 tbsp extra virgin olive oil

About 12 baby plum tomatoes

400g tin of chickpeas, rinsed and drained (or 250g cooked chickpeas)

1 little gem lettuce, shredded

1 avocado, sliced

1 – 2 tbsp French dressing

A handful of walnut halves (ideally, lightly toasted)

A handful of sunflower or pumpkin seeds (ideally toasted)

Put the cauliflower in a roasting tin, sprinkle over the spices and a little salt. Drizzle over the olive oil, toss until evenly coated then roast in the oven for 20 – 25 minutes, adding the tomatoes for the last 10 minutes of the cooking time. The cauliflower should be slightly charred on the outside but tender on the inside.

In a large bowl mix together the chickpeas, lettuce, avocado and French dressing. Add the cooled roasted vegetables and combine together. Scatter over the walnuts and seeds. Serve with ciabatta or focaccia bread.