Harissa Roasted Cauliflower Salad with Tahini Dressing

• 400
  g can
  chickpeas
  drained & rinsed
• 1
  tbsp
  harissa paste
• 1
  cauliflower
  chopped into florets
• 2
  tbsp
  olive oil
• 2
  tsp
  ground cumin
• 1
  tsp
  smoked paprika
• 1/2
  tsp
  ground coriander
• 200
  g
  wild rice
• juice of 1/2
  lemon
• 30
  g
  fresh parsley
  roughly chopped
• handful
  pomegranate seeds
• 30
  g
  toasted flaked almonds
• sea salt & freshly ground black pepper

DRESSING

• 3
  heaped tbsp tahini
• 1
  tbsp
  harissa paste
• juice of 1
  lemon
• 2
  tbsp
  extra virgin olive oil

1. Preheat the oven to 180°C (fan assisted) / 200°C / gas 6.
2. Pat the chickpeas dry with a clean tea towel, toss with 1 tbsp harissa paste and a generous pinch of salt and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and crisp.
3. On a separate tray, toss the cauliflower florets with the olive oil, ground cumin, smoked paprika, ground coriander and a big pinch of salt and pepper. Roast alongside the chickpeas for 25–30 minutes, until tender and slightly charred.
4. While the vegetables roast, cook the wild rice in salted water following the packet instructions. When cooked, stir through the juice of half a lemon.
5. For the dressing, whisk together the tahini, 1 tbsp harissa, the juice of one lemon, extra virgin olive oil and a good pinch of salt and pepper. Add 2–4 tbsp water, whisking until the dressing is smooth and pourable. Adjust seasoning to taste.
6. To serve, arrange the wild rice, roasted chickpeas and cauliflower on individual plates or a large platter. Scatter over the chopped parsley, pomegranate seeds and toasted flaked almonds. Drizzle with the tahini-harissa dressing, finish with a crack of black pepper and serve warm.