with Split Pea Hummus, Chimichurri Dressing, Chickpeas


1 whole cauliflower (steamed and quartered) 400g mixed leaf salad 1 punnet cherry tomatoes (halved) 2 whole avocados (flesh removed and diced) 1 tin of chickpeas

For the chimichurri dressing 125ml olive oil 2 tablespoons red wine vinegar 1 bunch of parsley, finely chopped 3 cloves garlic, finely chopped or minced 2 small red chilies, deseeded (about 1 tablespoon finely chopped chilli) 3/4 teaspoon dried oregano 1 level teaspoon coarse salt 1 level tablespoon caster sugar pepper, to taste (about 1/2 teaspoon)

For the split pea hummus

500g split peas

2 large carrots, peeled, thinly sliced

2 onions, peeled, thinly sliced

8 garlic cloves , peeled, crushed

75ml vegetable oil/75ml olive oil blended

100ml lemon juice Salt and pepper

Method for split pea hummus

Cook carrots, onions and garlic in olive oil and vegetable oil on a low heat until starting to break down. Roughly 25 minutes.

Meanwhile, add the split peas to 2 litres of salted water and bring to the boil. As it comes to the boil, use a ladle to remove the green foam off the top of the water. Cook until the split peas are tender. Be careful not to overcook, otherwise you’ll have a very runny hummus. Remove from heat, but leave the split peas in the liquid until the hummus is finished being blended.

When the vegetables are cooked and the split peas are tender, it’s time to blend. Add one ladle of drained split peas and one ladle of the vegetable and oil mixture into the blender, add lemon juice to taste and blend until smooth and glossy. Add more split pea cooking liquid if it looks too thick.

Repeat with remaining vegetable and oil mix and split peas. Season with salt, pepper and lemon juice.

Method for chimichurri

Whisk together all ingredients in a bowl and set aside until service.

To prepare the cauliflower, remove any outer leaves and discard. Place the whole cauliflower into a steamer and steam for approximately 12 minutes. The stem of the cauliflower should have a knife easily inserted into it. For best results, leave the cauliflower whole in the fridge overnight to dry out.

Heat a skillet, griddle pan or bbq to a very high temperature. Cut the cauliflower into quarters and place it flat side down in the oil and grill until golden and brown. Continue to colour all over until the outside is completely charred, very caramelised, with some nice darker bits (this is all flavour).

To serve, add a large scoop of hummus spread over the plate, scatter avocado, tomatoes and a tablespoon of chickpeas over the top, season.

Place the grilled hot cauliflower quarter on top, drizzle the chimichurri all over and season once again.

Dress the salad leaves in olive oil and place a bunch on top or beside the cauliflower.

{words: Mark Hollandphotography: Taylah Hudson, Wander and Collect}