Courgette, Tenderstem & chickpea traybake with apricot harissa

1. Preheat the oven to 200ºC, gas mark 6.

2. Cut a chunk off the end of one of the courgettes at an angle, about 2cm from the end, then slice the courgettes. Roll the courgette ¼ of a turn away from you and cut (keeping the knife at the same angle). Repeat all the way down the courgette. This roll and cut technique creates random shapes, with maximum surface area. Repeat until all the courgettes are cut.

3. Tip the courgettes into a roasting tin and add the broccoli and chickpeas. Add the olive oil and apricot harissa. Season and toss everything together until well mixed.

4. Roast for 35 minutes, tossing after 25 minutes. Remove from the oven and sprinkle with the flaked almonds, coriander and some sea salt flakes before serving.2. Cut a chunk off the end of one of the courgettes at an angle, about 2cm from the end, then slice the courgettes. Roll the courgette ¼ of a turn away from you and cut (keeping the knife at the same angle). Repeat all the way down the courgette. This roll and cut technique creates random shapes, with maximum surface area. Repeat until all the courgettes are cut.