Rainbow veggie bowl with quick pickled red cabbage

1. Combine the cabbage and vinegar in a bowl with a pinch of salt. In another bowl, mix the tahini with the lemon juice and garlic. Add 4-6 tbsp water – or enough to make a dressing loose enough to drizzle – and season well.

2. Cook the broccoli in a pan of salted boiling water for 3 minutes, then drain. Heat a griddle pan or frying pan until very hot and sear the broccoli (without oil) until charred in places, for about 5 minutes. Set aside.

3. Warm the oil in a medium frying pan and add the chickpeas. Cook for a minute or so, shaking the pan, then add the harissa paste. Stir to coat the chickpeas in the paste and fry, stirring, for 4 minutes. Add the cauliflower rice and gently stir to combine and warm through.

4. Divide the red cabbage, chickpeas and cauliflower rice, broccoli, carrots, avocado humous and peppers between 2 bowls. Drizzle with the tahini dressing and serve immediately.