There’s such a fabulous combination of textures and flavours in this salad, from crunchy babygem lettuces to crispy pan fried chickpeas to creamy avocado and paprika roasted cauliflower, topped off with a mustard dressing- yummy! The roasted cauliflower is so simple yet so delicious. Using coconut oil, smoked paprika and chilli flakes, you can make it as spicy (or mild) as you like. One thing I’m a massive fan of is making your own salad dressing, this means no nasty additives or preservatives and it only took me half a minute to whip up so no excuses! I do have to admit that this salad takes a little more time, mainly the cauliflower roasting part, so you’ll need to allow yourself a good 40 minutes from start to finish, but make a decent sized batch and you’re sorted for work lunches for the next few days! Just make sure to cover you avocado in lime juice to stop it from browning, and keep the dressing in a separate dish so the lettuce leaves don’t go soggy- no one likes a soggy salad! Enjoy!


1 cauliflower
2 tbsps of coconut oil
1 tsp of chilli flakes (plus extra for serving)
1 tsp of smoked paprika
2 avocados
1 fennel
2 limes
1 can of chickpeas
2 baby gem lettuces
3 tbs of olive oil
1 tbsp of apple cider vinegar
1 tsp of mustard

1. Preheat the oven to 180 C

2. Roughly chop the cauliflower. Place 1 tbsp of coconut oil into a roasting tray and pop it into the oven for 1 minute to melt. Take it out and pop the cauliflower, chilli flakes, a big pinch of salt and smoked paprika on top. Rub the spice and oil into the cauliflower so it is evenly coated. Roast in the oven for 30 minutes until nice and golden.

3. While this is cooking, let’s prepare the rest of the salad. Finely grate the fennel, then pour the juice of 1 lime on top.

4. Drain and wash the chickpeas. Heat 1 tbsp of coconut oil in a pan on a medium to high heat. Place the chickpeas and a pinch of salt into the pan and sauté for 10 minutes, stirring constantly. Set this aside once cooked.

5. Slice up the avocado and pour over some lime juice to stop browning.

6. Mix the olive oil, vinegar and mustard together with a pinch of salt.

7. Cut up the lettuce, place into a bowl, throw on the cauliflower, chickpeas, fennel, avocado, the dressing and some chilli flakes. Then dig in!