Bodega's fried cauliflower, chickpea, and silverbeet salad
200 gm dried chickpeas, soaked in cold water overnight and drained
500 ml vegetable oil (2 cups)
1 small (about 800gm) cauliflower, cut into florets, stem discarded
100 ml extra-virgin olive oil
2 tbsp cumin seeds
5 cloves garlic, thinly sliced
400 gm silverbeet leaves, coarsely chopped
1 lemon, juice only
Cook chickpeas in boiling salted water for 40 minutes or until tender, then drain and set aside.
Heat vegetable oil in a deep saucepan over medium heat until a thermometer reads180C. Fry cauliflower in batches for 5 minutes or until golden, remove and drain on absorbent paper.
Heat 50ml olive oil in a large frying pan and cook cumin seeds for 2 minutes or until fragrant, then transfer to a bowl. Add remaining olive oil to pan, add garlic and cook for 3 minutes or until golden. Add silverbeet and cook for 5 minutes or until wilted. Add cumin seeds, chickpeas and cauliflower to pan, stir to combine and cook for 5 minutes or until heated through. Add lemon juice, season to taste with sea salt and freshly ground black pepper and serve.