Persian-Style Cauliflower & Chickpea Wraps With Yoghurt Tahini Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Add your cauliflower florets to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 2 min or until the cauliflower has slightly softened

Meanwhile, peel and chop your red onion[s] into wedges

Drain and rinse your chickpeas

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the onion wedges and softened cauliflower (save the bowl!) to the pan with a generous pinch of salt

Cook for 6-7 min or until the onions are softened and the cauliflower is slightly charred

While your cauliflower cooks, wash your lettuce, then pat it dry with kitchen paper and shred finely

Chop your tomato[es] roughly

Combine your natural yoghurt with your tahini in the reserved bowl with a pinch of sugar and a splash of cold water

Add the shredded lettuce and chopped tomatoes to the bowl with a generous pinch of salt and a drizzle of olive oil and toss – this is your tahini yoghurt salad

Once the onions have softened and the cauliflower is charred, add the drained chickpeas, tomato paste and harissa paste (can't handle the heat? Go easy!) with a pinch of sugar and stir it all together

Cook for a final 30 secs or until the sauce has thickened and the chickpeas are warmed through – this is your harissa spiced cauliflower & chickpeas

When everything is nearly ready, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed