Dukkah Spiced Cauliflower & Chickpea Rocket Salad

Place the cauliflower, sweet potato and chickpeas on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle over the dukkah and salt (use suggested amount). Season with a pinch of pepper** and toss to coat. Wrap the garlic (unpeeled) in foil, add to the tray with the veggies and place in the oven to cook for 25 minutes, or until the sweet potato is tender and the cauliflower is golden and lightly charred on the edges.

While the veggies are roasting, slice the lemon into wedges. In a small bowl, combine the Greek yoghurt, honey and a squeeze of juice from the lemon wedges. TIP: Add as much or as little lemon juice as you like depending on your taste preference.

Once the veggies have finished roasting, remove the garlic from the oven. Unwrap the garlic from the foil and squeeze it out of its skin, into the bowl with the honey-lemon yoghurt dressing. Break up the garlic using the back of a spoon and whisk to combine. TIP: Adjust the consistency of the dressing with a small dash of warm water if you like.

In a large bowl, combine the cauliflower, sweet potato, chickpeas and rocket leaves. Stir through 1/2 of the honey-lemon yoghurt dressing and toss to coat.