Roast Cauliflower Traybake With Dukkah And Sourdough Pitta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your tomato[es] into wedges

Peel and chop your red onion[s] into wedges

Drain and rinse your chickpeas

Add the drained chickpeas and your cauliflower florets to one side of a baking paper-lined baking tray (or two!) with your ground smoked paprika, half of your ground cumin (you'll use the rest later!), a pinch of salt and a drizzle of olive oil and give everything a good mix up

Add the tomato wedges and onion wedges to the other side of the baking tray[s] with a drizzle of olive oil and a pinch of salt

Put the tray[s] in the oven for 20-25 min or until golden – this is your roasted veg & chickpeas

Meanwhile, roughly chop your hazelnuts

Add your toasted sesame seeds, remaining ground cumin and chopped hazelnuts to a small dry pot with a pinch of salt

Cook on a medium heat for 2-3 or until toasted and lightly golden – this is your hazelnut & sesame dukkah

Tip: Watch them like a hawk to make sure they don't burn!

Add your natural yoghurt and harissa paste (can't handle the heat? Go easy!) to a small bowl with a pinch of salt

Stir once or twice to swirl the harissa through the yoghurt – this is your harissa yoghurt

Wash your salad, then pat dry with kitchen paper

Add your sourdough pitta[s] to a baking tray and put the tray in the oven for 3-4 min or until warmed through, then slice in half