From Food from Plenty by Diana Henry.
-Preheat oven to 400F.
-Cut 6 ancho peppers or 2-3 sweet red peppers in half and scrape out the seeds.
-Brush them with olive oil, put into a roasting pan and season withsea salt and pepper.
-Roast 20-30 min or until completely tender, then slice thinly and put into a flat broad serving bowl.
-Break 1 head cauliflower into florets and cook in salted water until just tender but still with a bite. Drain well.
-Slice 1 onion into crescent moon shapes.
-Add 1 tsp olive oil to frying pan and sauté until soft and pale gold.
-Add the following:
2 cloves garlic finely chopped
1½ tsp smoked paprika
-Season and cook for another minute.
-Scrape into serving bowl and add 1 more tsp olive oil to the pan (don’t clean it).
-Heat the oil and add the cauliflower and fry quickly to get color and heat through.
-Drain and rinse a can of chickpeas.
-Add the cauliflower to the serving bowl along with the drained chickpeas.
-Pour 2 tsp of white wine vinegar into a cup and season with salt and pepper.
-Whisk in 2 TBS extra virgin olive oil and 2 TBS walnut oil (or 4 TBS olive oil) to make a dressing.
-Pour over salad, and add the following:
A generous handful of chopped cilantro
6oz of feta cheese crumbled
A large pinch of sea salt