Cauliflower fetta and chickpea salad

• Serves 6-8 *

• 320g jar soft goat's cheese fetta in oil *

• 1 cup fresh breadcrumbs *

• 1 medium head cauliflower *

• 1 cup parsley *

• 1 cup dill *

• 1 cup mint *

• 6 spring onions *

• 2 x 400g tins chickpeas *

• 2 lemons, juice and zest *

Remove the fetta from the jar, keeping the oil, and set aside. Pour a tablespoon or two of the oil over the breadcrumbs and stir until they are coated. Spread the crumbs on a lined baking tray and place in a 180C preheated oven until deeply golden. Cut the cauliflower into small florets and steam until they are tender but not soft. Rinse and cool. Finely chop the herbs and spring onions and add to the cauliflower. Drain the chickpeas and add to the bowl. Zest the lemons and add it to the remaining oil in the jar. Then add the lemon juice and shake the jar until the dressing is amalgamated. Stir the fetta through the salad then add the dressing and, just before serving, sprinkle the toasted crumbs over the top.