CHICKPEAS, CAULIFLOWER, TOMATO & SUMAC YOGURT
SERVES 4
375ml plain Greek yogurt
1 garlic clove, finely grated or crushed
1 generous tsp ground sumac, plus more for sprinkling
5 tbsp extra-virgin olive oil, plus more for brushing
1 large head cauliflower, cut into 5cm florets
Salt and freshly ground black pepper
300g cherry tomatoes
400g tin chickpeas, rinsed and drained
1 rounded tsp cumin seeds
1 tsp Aleppo pepper
120g chopped fresh Italian parsley
■ Stir together the yogurt, garlic and sumac to blend in a small bowl. Preheat the oven to 220°C/Gas 7.
■ Brush two baking trays with oil. Toss the cauliflower with 3 tbsp of the oil on one tray.
■ Spread the cauliflower out into a single layer and season with salt and pepper. Toss the tomatoes with 1 tbsp of the oil on the second baking tray and season with salt
