Harissa-Roasted Roots With Feta, Almonds & Chickpeas

Heat the oven to 200°C/400°F/gas mark 6.

Arrange the root vegetables, onions and garlic on a large oven tray in a single layer. Drizzle with half of the olive oil and season with a small amount of salt and pepper. Toss to coat the vegetables evenly in a thin layer of oil and seasoning and roast in the oven for 35 minutes.

In a large bowl, mix the remaining olive oil with the preserved lemon and brine, harissa and chickpeas.

Remove the oven tray from the oven and add the harissa-chickpea mixture. Toss again, to coat all the vegetables, and return to the oven for a further 35-40 minutes until the vegetables are tender and beginning to char.

To serve, divide the rocket, spinach and watercress salad between 4 plates, then top
each with an equal amount of the roasted roots, feta, mint, parsley and almonds. Finally, drizzle over any oil left over in the roasting tray. Eat immediately.