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Spiced Courgette, Cauliflower & Chickpea Salad
Created in partnership with OCADO
Pre-heat the oven to 240°C/220°C Fan/Gas 9. Place the courgettes, cauliflower, chickpeas and garlic into an oven tray or 2 large roasting tins – don’t overcrowd the vegetables. Drizzle with the olive oil, season and toss with 1 tablespoon of the harissa. Roast for 25-30 minutes until slightly charred.
Remove the roasted garlic cloves from the tray and set aside. Stir the remaining harissa through the veg, along with the lemon zest and juice; set aside to cool to room temperature.
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork. Add the yoghurt, a squeeze of lemon and seasoning; stir well.
Toss the herbs into the cooled veg, check the seasoning, then serve with the garlic yoghurt. Chill any leftovers; best eaten within 24 hours.
Recipe courtesy of Ocado.com.