Cauliflower salad with roasted pumpkin and rettich sprouts

4 people - 30 minutes

400 g pumpkin, diced
400 g cauliflower, in small florets
120 g unroasted almonds
4 tbsp olive oil
1 tbsp baharat (spice mix)
80 g China Rose sprouts
1/2 organic lemon
15 g fresh parsley
15 g fresh mint
100 g (vegan) feta cheese
150 g pomegranate seeds

Preheat the oven to 180 degrees. Peel the onions and cut into quarters. Place these with the diced pumpkin, cauliflower and almonds on a baking tray lined with baking paper. Sprinkle the olive oil and baharat on top and mix well. Roast for 20 minutes in the middle of the oven. Grate the lemon and squeeze out the juice. Coarsely chop the mint and parsley. Cut the (vegan) feta into cubes and mix with the herbs, China Rose sprouts, lemon zest and juice. Mix with the roasted vegetables when cooked and slightly cooled. Divide among four plates and serve with the pomegranate seeds.