Smoky roasted cauliflower, crunchy chickpeas and wild rice all tied together with a subtly spicy harissa dressing. It's delicious!
Roughly dry the chickpeas with a tea towel, then mix with the harissa paste and a good pinch of salt and pepper in a bowl. Pour out onto a baking tray and roast for 25-30 minutes, or until golden brown and crunchy.
On another baking tray, combine the cauliflower with the olive oil, cumin, smoked paprika, ground coriander and a big pinch of salt and black pepper. Roast alongside the chickpeas for 25-30 minutes, until soft all the way through.
To serve, divide the wild rice, roasted chickpeas and cauliflower, parsley, pomegranate seeds and toasted flaked almonds between plates or on one large platter. Finish with a drizzle of the tahini dressing a crack of black pepper and serve warm.
Recipe courtesy of georgieeats.co.uk