Prepare the za'atar spice mixture: Preheat the oven to 180C and place the thyme sprigs on the baking tray. Heat for 5-7 minutes until the herbs are dry. Remove the leaves from the twigs and crush them. Push the dried thyme powder with the back of the knife into a small bowl and add the sesame seeds, sumac and salt and mix well.
Prepare the dressing: In a small bowl, stir together the vinegar, lemon juice, garlic and agave nectar. Stir in the olive oil and season with salt and pepper. It should have a noticeable sweet taste that balances the acidity of vinegar and lemon.
Prepare the salad: Heat 3 olive oil in a large saucepan over medium heat. Once the oil is heated in the pan, add the chickpeas and 2 tablespoons fresh za'atar and season with a little salt. Cook, stirring occasionally, for 5 to 6 minutes until the chickpeas are aromatic, lightly golden and lightly fried on the outside.
Place the spinach in a large bowl and set it aside.
Return to the oven, heat to 200C and line two baking trays with baking paper. Spread the cauliflower rosettes and the chopped onions (one with cauliflower and one with onions) on top. Drizzle some olive oil over it. Roast for 15 to 20 minutes, until well cooked and slightly caramelized. Place the roasted vegetables on top of the spinach in a bowl. Add the chickpeas and beet segments and pour over the dressing.
Stir the salad gently and taste it. Top with vegan feta and extra fresh za'atar if desired.

1kg baby spinach
245g cooked chickpeas
200g beet wedges balsamic
115g vegan feta cheese
1 (purple) cauliflower, in florets
1 red onion, chopped
3 tbsp olive oil
ZA'ATAR:
1 bunch fresh thyme
1 tbsp sesame seeds
1 tbsp ground sumac
1/2 tsp sea salt


DRESSNG:
1 small garlic clove, chopped
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
2 tsp agave nectar
Sea salt & pepper, to taste