Roasted chickpeas & cauliflower salad

1. Preheat the oven to 220°C, gas mark 7. Trim the cauliflowers and cut them into florets. Place them and any tender inner leaves onto a very large roasting tin. Add the chickpeas, then toss very thoroughly with the oil and fajita seasoning.

2. Roast for 18-20 minutes, turning everything halfway through and scattering over the mixed seeds for the last 5 minutes of cooking, until everything starts to colour at the edges. Meanwhile, mix the dip with the lime juice to taste, and just enough cold water to loosen to the consistency of single cream. Season.

3. Transfer the cauliflower and chickpeas to a large platter or board and drizzle with a generous amount of the dip, then scatter over the jalapeños, radishes and mint leaves, and take to the table immediately. Serve with any remaining dip on the side.