Roasted vegetables work well as a Winter side dish or even a simple supper but as the days get longer and warmer, I’m more interested in salads. Vary the vegetables to suit.
1 small head cauliflower broken into florets
OR 1 kg sweet potatoes/butternut squash/your choice, peeled & chopped
1 tsp ground cinnamon
2 tsp cumin seeds
2 tsp raise harissa
1 jar (about 250g) or tin of chickpeas, drained
3 tbsp regular olive oil

Preheat the oven to 220C. Pour the oil into a bowl with the spices and harissa. Tip in the vegetables and toss to coat well. Put the vegetables into a roasting tray and bake for 15 minutes or so.

Add the chickpeas to the bowl with oil and spices. Add to the par-baked vegetables and continue to bake for another 20 minutes.

When everything is tender remove from the oven and allow to cool.

Drizzle with balsamic vinegar and serve. Kale chips make a good topping.