Chickpea, Cauliflower and Harissa Salad

Ingredients:

350g cauliflower florets
100ml olive oil
1 teaspoon cumin seeds
Black pepper and sea salt, to taste
1 can chickpeas, drained
250g cherry tomatoes
1/2 jar harissa paste
A generous handful of watercress
1 large lemon, cut into wedges

Method:

1. Preheat the oven to 180 degrees Celsius.

2. In a large oven-proof dish, toss the cauliflower florets with the olive oil, cumin seeds, salt and pepper. Roast for about 10 minutes until the cauliflower is tender.

3. Toss the chickpeas and cherry tomatoes in a glug of olive oil, then mix in the harissa haste. Place on the same tray as the tender cauliflower, and roast for another 10 minutes.

4. Serve on a bed of fresh watercress with a generous squeeze of lemon.

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