Harissa lemon cauliflower and chickpea with mixed salad, harissa yogurt dip and naan

Step 1: chickpea Cauliflower
  • Add a little oil to the frying pan and place over medium to high heat.
  • Cook chickpea cauliflower and stir continuously for 1 minute.
  • Then add a little water to cover the bottom of the pan and cover with lid, cook until cauliflower is soft to your liking.
  • Take out of the pan and let it rest.

Step 2: Salad
  • Season with a pinch of salt and drizzle with a little olive oil.

Step 3: Naan
  • Place Naan on a plate and cover them with cling film. Heat up in microwave for 30 to 40 seconds.