HARISSA ROASTED CAULIFLOWER, LEEKS & CHICKPEAS

A great dish that can be prepped and kept in your fridge for easy lunch or dinners.

SERVES 4

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INGREDIENTS

1 small head of cauliflower, broken into florets
1 can of chickpeas
1 large leek, chopped
1 tbsp harissa
2 tbsp olive oil
Salt & cracked black pepper
1/2c natural greek yoghurt
2 cloves garlic, minced
1 lemon, juiced
1 tbsp tahini
splash of water

Optional toppings:
1 tsp ready made pesto (per serving)
drizzle of olive oil
parsley or dill
pomegranate seeds

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DIRECTIONS

Preheat the oven to 425 degrees.

Clean your cauliflower and leeks.

Toss your cauliflower florets, chopped leeks and chickpeas in salt, pepper, olive oil and harissa.

Roast on a sheet tray for 35-45 minutes until cooked through and charred.

In a bowl mix together yoghurt, lemon juice, salt, pepper, tahini and a splash of water if you need to thin it out. The consistency should be like a pancake or crepe batter.

Serve warm or cold.


This will last for 5 days.