RECIPE INSIDE: Roasted cauliflower and eggplant salad bowl

10 super spring salads | | NEW! Podcast episode with Jessie Inchauspé AKA the Glucose Goddess |

Ten simple, delicious recipes that make salad the star of the show. Full of vibrant veggies, plant protein and all the goodness you're looking for in your life, these will absolutely put a spring in your step this week.   A fabulous lunch or dinner, this traybake salad is delicious hot straight from the oven, or cold the next day. Reserving the cauliflower leaves is optional but it's a great way to add colour and texture, as well as reducing food waste.  SERVES: 2 FOR THE VEGETABLES   8.6oz cauliflower florets   1 aubergine chopped into bite-sized pieces   1 x 14oz can chickpeas, drained & rinsed   2 teaspoons olive oil   2 teaspoons ground  cumin   Pinch of sea salt & black pepper   1 reserved outer green leaves of cauliflower (optional)   FOR THE CROUTONS   2 slices of seeded bread, torn into bite-sized pieces   2 teaspoons olive oil for the dressing   2 tablespoons tahini   1 tablespoon olive oil   1 teaspoon maple syrup   1 teaspoon Dijon mustard   ½ lemon juiced   1 tablespoon boiling water   TO SERVE   A few sprigs of fresh mint finely chopped   A few sprigs of fresh flat-leaf parsley roughly chopped   A small handful of pomegranate seeds, or ½ pomegranate, deseeded  TOTAL TIME: 40mins STEP 1 Preheat the oven to 375°F.    STEP 2 Place the cauliflower florets, aubergine pieces and chickpeas into a large bowl, drizzle over the olive oil (reserving a small amount for the cauliflower leaves, if using). Sprinkle over the ground cumin, salt and pepper and toss to coat. Spread onto a baking tray and bake for 25-30 minutes, turning halfway through, until the vegetables are softened and turning brown in places and the chickpeas are roasted and crispy.   STEP 3 If you have reserved the cauliflower leaves, lightly toss them in the remaining olive oil and place onto the tray of vegetables in the oven for the final five minutes of cooking (if you add them at the start of cooking they will burn).   STEP 4 Place the pieces of bread into the same bowl that you used to toss the cauliflower in and drizzle over the olive oil. Place into the oven at the same time as the cauliflower and aubergine and cook for 5-7 minutes until golden brown and crispy.   STEP 5 Whisk together the dressing ingredients, then stir through the boiling water to loosen.   STEP 6 When the vegetables and croutons are ready, place onto a serving plate. Scatter over some freshly sliced mint and parsley, pomegranate seeds and drizzle over the dressing.   If you want to unsubscribe from our mailing list, click here Floor 1, 250 Tottenham Court Road, London W1T 7QZ