LUNCHES AND DRINKING AN EXCESSIVE AMOUNT OF WATER

Makes: 2 lunches

INGREDIENTS:

1 small cauliflower (about 325g) broken into bite-size florets ½ × 400g can chickpeas, rinsed and drained

2 tbsp rapeseed oil 1 tsp smoked paprika 1 handful of pomegranate seeds

Preheat the oven to 180°C. Put the cauPliHflOoTwOe: rXiXnXa bowl and add the chickpeas.

In another bowl, mix together the oil and paprika. Spoon this over the cauliflower Buy ready-popped pomegranate seeds, saving you a fiddly job. They freeze well, so if a whole pack is too much, keep them in the freezer and just remove a handful whenever you need them. By the time you get to work, the seeds will have defrosted.