Roast vegetables and spiced yoghurt

Preheat the oven to 180°C/160°C fan/gas mark 4.

Add the cauliflower, courgette, peppers, red onion, oregano, chilli flakes (if using), olive oil, salt, and pepper to a medium-sized baking tray. Cook in the preheated oven for 35mins, or until just softened.

Add 150g yoghurt to each plate. Swirl in 1-2 tsp of harissa per plate. If you can handle spicy food, add 2 tsp each, although remember you can always add a bit more harissa later!

Mix the tahini, hot water, olive oil, and lemon to create the dressing.

Top the yoghurt with the roasted vegetables, toasted pine nuts, pomegranate seeds, fresh parsley, and mint. Serve with a drizzle of dressing (or without if you prefer the flavour).