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    Roast harissa cauliflower & chickpea traybake

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    Roast harissa cauliflower & chickpea traybake

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 2


    500g red potatoes, cut into 3-4cm pieces
    400g can chickpeas, drained and rinsed
    1 small cauliflower (about 500g), cut into equal-sized florets
    2 small red onions, cut into wedges
    2 tbsp harissa paste
    1 tbsp rapeseed oil
    ½ x 25g pack dill, roughly chopped
    100g natural coconut yogurt alternative


    1. Preheat the oven to 220ºC, gas mark 7. Put the potatoes in a pan and cover with boiling water. Bring to the boil and cook for 4 minutes. Drain well, then tip into a roasting tin with the chickpeas, cauliflower and onions.

    2. In a small bowl, combine the harissa, oil and a pinch of salt. Pour over the vegetables and chickpeas, then mix well to coat everything evenly. Roast for 30-35 minutes, until golden and slightly charred. Scatter over the dill and serve with the coconut yogurt alternative.

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