Roasted Red Capsicum and Cauliflower Harissa Traybake
3 red capsicums, in chunks
2 red onions, in chunks
1 cauliflower, chopped into florets
1 garlic bulb, halved
1 ½ tbsp harissa paste
Salt and black pepper
1 tin chickpeas, drained
2 tbsp pumpkin seeds
4 medium sweet potatoes
Preheat the oven to 160Fan/180*C and line 2 large baking trays with parchment paper or tin foil. Toss together the red capsicum, red onion and cauliflower with a good drizzle of olive oil, the harissa paste and some salt and black pepper. Arrange on the baking tray and nestle in the garlic bulb halves. Roast for 1 hour, adding the chickpeas after 25 minutes and giving everything a good toss. Sprinkle over the pumpkin seeds for the final 5 minutes.
Slice the sweet potatoes in half lengthways and rub all over with olive oil and some salt and black pepper. Roast on the second tray, cut-side up for 45-60 minutes until tender inside and crisp outside.
Serve the roasted sweet potatoes topped with the traybake mixture with a sprinkling of fresh herbs, some coconut yoghurt and pomegranate. Reserve the garlic bulbs, squeeze out the cloves and mash-up roughly, stirring about 4 cloves worth into the vegetables. Save leftovers for rubbing onto toast and stirring into pasta etc.