INGREDIENTS

• 1kg cauliflower

• 500g beetroot

• 200g kale

• 2 cans chickpeas (400g)

• 1 red onion

• 1 lemon

• 40g tahini paste

• 100g greek yoghurt

• 2 garlic cloves

• 2 tsp baharat

• ½ tsp sumac

• ¼ cup mint

METHOD

1. Prepare cauliflower - Read through the recipe. Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the cauliflower into 2cm florets. Rinse and drain the chickpeas. Cut the onion into small wedges. Crush or finely chop the garlic.

2. Roast cauliflower - Put 1 tbs olive oil, 2 tsp baharat spice blend and half the garlic in a large bowl. Add the cauliflower, chickpeas and onion wedges and toss to coat. Spread out on the trays, season with salt and pepper and roast for 10 mins. Reserve the bowl for the kale.

3. Prepare ingredients - While the cauliflower and chickpeas are roasting, tear the kale leaves into small pieces, discarding the stems. Add the kale and 2 tsp olive oil to the reserved bowl and toss to coat. Set aside. Cut the beetroot into small wedges.

4. Roast beetroot - Add the beetroot to the vegetables on the trays and roast for 10 mins to warm through. While the beetroot is roasting, finely grate the lemon zest, then juice.

5. Make yoghurt dressing - Finely chop the mint leaves, discarding the stems. Put the yoghurt, tahini, 1½ tbs lemon juice and zest, ½ tsp sumac, 2-3 tbs cold water, most of the mint and remaining garlic in a small jug. Season with salt and pepper and whisk to combine.

6. Get ready to serve - Add the kale leaves to the oven tray and roast for 4-5 mins to soften slightly. Divide the roasted vegetables among bowls, drizzle with the yoghurt dressing and sprinkle with the remaining mint to serve.