Roast Cauliflower & Chickpea Salad

Place the cauliflower, sweet potato and chickpeas onto a lined oven tray and toss in the olive oil and Moroccan spice mix. Season with salt and pepper. Place the unpeeled garlic clove on the tray too (you’ll use this for the dressing). Cook in the oven for 30 minutes, or until the sweet potato is tender and the cauliflower is golden and slightly charred on the edges.

To make the dressing, stir together the Greek yoghurt, honey and lemon juice in a small bowl. Squeeze the roasted garlic clove out of the skin and into the dressing. Use the back of a spoon to break up the garlic and whisk to combine well. Adjust the consistency of the dressing with a little warm water if you like.

In a large bowl combine the rocket, cauliflower, sweet potato, and chickpeas. Stir through half of the dressing.