Ras El Hanout Roasted Cod with Cauliflower and Pomegranate

‘This dish looks stunning at the table and packs in so much flavour for minimal prep time and effort. The chickpeas make the dish quite filling, but by all means add some extra carbs, such as couscous, if you like.’

Hands-on time 15min. Cooking time 25min. Serves 4

1 large cauliflower 1 red onion, thickly sliced 400g tin chickpeas, drained and rinsed 4 thick skinless cod fillets 2tbsp olive oil 2tbsp ras el hanout, plus extra to scatter Generous handful pomegranate seeds, to serve Mint leaves, to serve Natural yogurt, to serve

FOR THE DRESSING

2tbsp extra virgin olive oil Finely grated zest and juice 1 lemon

1 Preheat oven to 200°C (180°C fan) mark 6.

2 Cut the cauliflower into small florets and roughly chop the light green cauliflower leaves. Tip the cauliflower, leaves, onion and chickpeas into a roasting tin large enough to hold them (and later the cod fillets) in one layer, then mix well with the olive oil, ras el hanout and plenty of salt.

3 Lay the cod fillets in the tin alongside the vegetables and scatter each fillet with a little more salt and ras el hanout. Roast for 25min.

4 Meanwhile, mix the extra virgin olive oil, lemon zest and juice and some salt and set aside. Once the cod and cauliflower are cooked through, pour over the dressing, scatter over the pomegranate seeds and mint, and serve with yogurt.

PER SERVING 387cals, 36g protein, 15g fat (2g saturates), 23g carbs (10g total sugars), 8g fibre