Warm Roasted Cauliflower and Chickpea Salad with Harissa Yoghurt

Ingredients

• 1 cauliflower
• 1 tinned chickpeas
• 200 g Greek yoghurt
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 60 g rocket
• 1 lemon
• 60 g pomegranate seeds

Method

1. 1

   Preheat the oven to 210°C (fan 190°C). Break the cauliflower into florets and drain the chickpeas. Spread both over a large baking tray.

2. 2

   Drizzle with olive oil, scatter over the cumin and season. Toss well and roast for 30 minutes until the cauliflower is charred at the edges and the chickpeas are crisp.

3. 3

   Mix the Greek yoghurt with 1 tablespoon of harissa and a squeeze of lemon juice. Spread over the base of a large serving platter.

4. 4

   Scatter the rocket over the yoghurt, then pile on the warm roasted cauliflower and chickpeas.

5. 5

   Drizzle with the remaining harissa, scatter over the pomegranate seeds and serve immediately.