GOOD FOR YOU BECAUSE ... asparagus is a great source of Vitamin K which will support bone health.
1 x 400g can chick peas
2.5 tablespoons black pepper
1 teaspoon salt
6 tablespoons olive oil: olive oil is a main larder ingredient in my Change Now Anxiety Course meal plan shopping list.
2 tablespoons cinnamon granules.
4 tablespoons cumin granules.
2 tablespoons garlic granules
1 cauliflower chopped into florets
4 tablespoons Harissa Paste
24 cherry tomatoes washed and chopped in half
120g asparagus spears washed and sliced: thicker spears are best for roasting.
50g watercress, washed.
4 teaspoons pomegranate seeds (for garnish).
1. Preheat the oven to 180 degrees C; rinse the can of chickpeas in water, empty into a small saucepan. Bring to the boil and simmer for 30 minutes.
2. Drizzle olive oil into a medium-sized bowl, season with black pepper and salt. Stir in the cinnamon, cumin and garlic granules.
3. Chop the cauliflower into florets and place into the bowl, covering in the marinade. Make sure the spice mix covers the cauliflower. It will also stop the cauliflower drying out whilst it roasts.
4. Place on a baking tray - I use a foil tray for this. Place in the oven for 20 minutes. Drain the chickpeas; stir in the Harissa Paste and chopped tomatoes; stir to combine.
5. After 20 minutes of cooking, remove the cauliflower from the oven; add the chickpea-tomato mix and toss mixture together; scatter the asparagus spears on top and cook for a further 12 minutes.
6. Line each bowl with watercress; remove the tray from the oven and distribute the roasted salad between the bowls. Scatter pomegranate seeds over each bowl as a garnish. Serve immediately.