Roasted turmeric cauliflower, chickpeas and spinach

445 CALS PER SERVING

SERVES 2

Preheat the oven to 200C/ 180C fan/gas mark 6.

Mix 1 tsp turmeric, 1 tbsp extra virgin olive oil, 1 pinch of chilli powder and some seasoning in a small bowl. Put 1 small cauliflower, broken into florets, and ½ can of drained chickpeas on a roasting tray. Pour over the turmeric oil and mix well. Spread into a single layer and roast in the oven for 20 minutes. Remove tray from oven and scatter over 50g of spinach leaves then cook for 3 more minutes to wilt the spinach. Toss everything together to combine. Whisk 2 tbsp of natural yogurt, final pinch of chilli powder, the juice of half a lemon and some seasoning together. Drizzle over the tray to serve.