Roasted broccoli, courgette & chickpea salad

Step 1 Preheat your oven to 200°C/Gas 6.

Step 2 Transfer the courgette, broccoli and garlic to a roasting tin. Sprinkle over the paprika, cumin, turmeric and add cayenne pepper to taste. Pour over 2 tbsp of oil and season. Toss to coat the vegetables, spread out in a single layer and roast for 10-12 mins, tossing halfway through, while you continue.

Step 3 Add the tahini to a small bowl. Pour over 1tbsp of lemon juice and enough water to make a pourable dressing (approx.1-2 tbsp). Add more lemon juice and season, both to taste. Stir through half the parsley.

Step 4 Add the chickpeas to the roasting tin along with the pine nuts and stir through. Roast for a further 4-5 mins, until the vegetables are tender and the chickpeas warmed through.

Step 5 Transfer the cooked vegetables to a bowl and combine with the tomatoes, remaining herbs and a couple handfuls of spinach (it may wilt slightly, which is fine). Season to taste.

Step 6 To serve, divide between bowls and pour over the dressing.