Harissa cauliflower and chickpea traybake

Method

1. Set the oven to 200°C (180°C fan). Cut the cauliflower into bite-sized florets, cut the red onion into wedges, and drain and rinse the chickpeas, patting them dry.
2. Put the cauliflower, chickpeas and onion on a large roasting tray. Add the harissa paste, the olive oil and a pinch of salt, and toss with your hands until everything is evenly coated.
3. Spread it all out in a single layer and roast for 30 minutes, turning once halfway, until the cauliflower is charred at the edges and a knife goes into the stalks easily.
4. While it roasts, pick the mint leaves and chop them roughly, then cut the lemon in half. Stir the juice of one half into the coconut yogurt with a pinch of salt, and cut the other half into wedges.
5. Lay the flatbreads on top of the vegetables for the last 2 minutes of roasting, so they warm through.
6. Serve the traybake on the flatbreads with spoonfuls of the yogurt, the mint scattered over and the lemon wedges for squeezing.

Tip Harissa pastes differ in heat. Taste a little first, and add more yogurt to the plate if yours is a hot one.

Photo made with AI.

From Nosha · nosha.app