Spiced cauliflower & pomegranate salad

Preheat the oven to 220°C, gas mark 7. Toss the potatoes with 1½ tbsp oil, season and spread out in a large roasting tin. Roast for 5 minutes. Toss the cauliflower florets, leaves and the chickpeas with the remaining ½ tbsp oil and 2 tsp of the garam masala; season and add to the tin. Roast for 30 minutes, stirring halfway, then leave to cool for 10 minutes. 

Meanwhile, make a sauce by mixing the tamarind paste, honey and 2 tsp water; set aside. In a very large mixing bowl, stir the lemon juice, the remaining garam masala, red onion and 100g pomegranate seeds. Add the cooled vegetables and toss everything together, then add most of the coriander leaves. 

Transfer to a large platter. Spoon over the yogurt then the tamarind sauce. Scatter with the reserved coriander leaves and remaining 25g pomegranate seeds to serve.