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
- 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.
- Arrange on the baking tray and roast for 1 hour, adding the chickpeas after 25 minutes and giving everything a good toss.
- 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.