Spiced Cauliflower and Chickpea Flatbreads with Eggplant Relish

_INGREDIENTS:

_{CAULIFLOWER AND CHICKPEA} 

_TOPPING:

• 1 small head cauliflower or ½ large
• 1 420g tin chickpeas
• Olive oil 
• 1.5 tsp cumin 
• 1.5 tsp masala 
• 1.5 tsp curry powder
• ½ tsp turmeric 
• Salt and pepper

• 4 store-bought flatbreads
• 4 handfuls baby spinach 

_{QUICK PICKLED BEETROOT:}

• 2 small beetroots, sliced 
• ¾ cup water 
• ¾ cup vinegar 
• 1 Tbsp sugar 
• 1 tsp salt

_{INSTRUCTIONS:}

MAKE THE EGGPLANT RELISH:

1. Chop the eggplant into small cubes, place into a colander and season with salt. 
2. Set aside for 20 minutes to drain (this helps remove any bitterness). After 20 minutes rinse the eggplant and use your hands to squeeze out any excess water.
3. Finely slice the garlic and mince the ginger.
4. Heat a deep pot with oil, then add the mustard and cumin seeds and heat until you hear the mustard seeds popping. 
5. Reduce the heat and add the onions, ginger, and garlic. Sauté on low until soft and translucent. 
6. Add the eggplant and sauté for 2 -3 minutes, then add the vinegar and sugar into the pot. Reduce the heat and allow the mixture to cook for 30 minutes, stirring often. You will know it’s ready when most of the vinegar has evaporated and the eggplant is sticky and soft. Season with salt and pepper.
7. Remove from the heat and set aside to cool. Store in a clean airtight container for up to 5 days in the fridge.

CAULIFLOWER AND CHICKPEA TOPPING:

1. Preheat the oven to 200°C
2. Drain and rinse the chickpeas, then pat dry (it’s important to dry the chickpeas as this will help make them crunchy during cooking).
3. Cut the cauliflower into medium sized florets. Place the cauliflower and chickpeas into a bowl and drizzle with olive oil, spices, salt, and pepper and toss to coat.
4.  Place the chickpeas and cauliflower onto a lined baking tray and bake for 20- 25 minutes, tossing halfway through.

TO PREPARE THE BEETROOT PICKLE:

1. Slice beetroot into thin slices and put into a heatproof jar or bowl.
2. Place the water, vinegar, sugar, and salt into a pot and bring to the boil. Once boiled, pour the pickling liquid over the beets and set aside to cool.

TO MAKE THE AVOCADO AND GARLIC YOGURT SPREAD:

1. Add all ingredients to a blender and blitz until smooth. 
2. Season with salt and pepper to taste, then cover and set aside in fridge until ready to use.

TO ASSEMBLE THE FLATBREADS:

1. Heat the flatbread in accordance with package instructions.
2. Spread a generous dollop of the avocado garlic yogurt over the flat bread. Add one handful of spinach to each flat bread, and top with a scoop of cauliflower and chickpeas. 
3. Place a few pickled beetroots on top and add dots of the eggplant relish. Season with salt and pepper to serve.