Ingredients:

2 red peppers, chopped

2 red onions, chopped

1 cauliflower, cut into florets

3 garlic cloves

2 to 3 tbsp harissa paste

A good drizzle of olive oil

Pinch of salt and pepper

1 tin of chickpeas, drained

Small handful of cashew nuts

Coconut yoghurt

Pomegranate

Method:

1. Preheat oven to Gas 4/160Fan/180*C and line a large baking tray with greaseproof paper. Toss together the red pepper, red onion and cauliflower with a good drizzle of olive oil, the harissa paste, garlic and some salt & black pepper.
2. Arrange on the baking tray and roast for 1 hour, adding the chickpeas after 25 minutes and giving everything a good toss.
3. Sprinkle over the cashew nuts for the final 5 minutes. Remove from oven, add the pomegranate seeds and coconut yoghurt. Serve with coconut flatbread and roasted sweet potatoes or rice.
   
   Enjoy with a glass of chilled dry Rosé to balance off the kick of the harissa.