Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukka

To roast the cauliflower

1. Cut cauliflower up into steaks.
2. Add to a large roasting pan with the olive oil and salt. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes or until the veg is cooked and golden brown. Remove from the oven to cool.

To make the baba ganoush

1. Preheat your oven to 180°C/350°F/Gas Mark 4.
2. Add the aubergines to a roasting tin then roast for 25-30 minutes.
3. Remove and allow to cool.
4. Slice through the skin and scoop out the flesh. Discard the skin and keep the flesh.
5. Add all the ingredients to a food processor or blender and blitz to a smooth paste.
6. You can drizzle more extra virgin olive oil to serve.

To make the chickpeas

1. Add all the ingredients to a small saucepan – stir to combine and heat through.

To make the dukka

1. Put the nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper.
2. Dry toast for 12 minutes on 180°C. Allow to cool.
3. Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
4. Check after each pulse as you don’t want it too finely chopped.

To make the flatbreads

1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
2. Add a little oil to the base of a non-stick small frying pan. Add ¼ cup of the batter to the pan and swirl around the bottom so you get an even crepe.
3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
4. Flip and cook on the other side for 30 seconds to a minute.
5. Remove from the pan and place on and cover with a clean cloth to keep warm.
6. Repeat the process with the remaining batter.

To serve

Load your plate with baba ganoush, cauliflower steaks, smokey chickpeas and dukka.