Mackerel, Roasted Cauliflower, Rocket & Leek Hummus

The leftover roasted cauliflower can be used the next day.  The hummus will make about 4 servings so can be stored in the fridge. 

INGREDIENTS

• 1 tin of chickpeas and 2 tbsp of the chickpea water

• 4 Leeks, chopped and cooked in water or steamed

• 1 lemon 

• 1 small garlic clove, crushed 

• 1 cauliflower 

• 1 tbsp Cumin seeds 

• 1 tin of mackerel in brine (or tuna or salmon)

• 1 large handful rocket 

METHOD

1. For the hummus place the leeks, chickpeas, chickpea water, lemon, garlic and salt and pepper in a food processor or use a stick blender. Blend until just combined.

2. Slice the cauliflower into steaks. Sprinkle on the cumin and roast in a hot oven for 25-30 minutes until browning at edges.

3. Serve 1-2 cauliflower steaks with the drained Mackerel and rocket. Add 3 tbsp of hummus.