Cauliflflower, labne & harissa salad

SERVES 4

1 large head cauliflower, cut into florets 2 tbsp harissa paste 3 tbsp olive oil Celtic sea salt and

ground pepper 250g cherry

tomatoes, halved

1 x 400g tin chickpeas, drained and rinsed 1 cup rocket leaves 80g labne Lemony Tahini Dressing (see recipe below) A handful of mint

leaves (optional)

1. Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. 2. Place the cauliflower, harissa and 2 tablespoons of the olive oil in a bowl. Season with salt and pepper and mix so the cauliflower is well coated in the harissa and oil. 3. Spread out the cauliflower on the prepared tray and roast for 25–30 minutes or until tender. 4. Meanwhile, line a second baking tray. Scatter the tomatoes and chickpeas over the tray, drizzle over the remaining olive oil and season with a good pinch of salt. 5. Transfer to the oven and cook for 10–15 minutes or until lightly roasted. 6. Put the rocket leaves in a salad bowl or scatter over a platter and top with the roasted chickpeas, tomatoes and cauliflower. Scatter over some clumps of labne (this is so delicious!). 7. Drizzle over the dressing and garnish with a handful of mint leaves, if you like.