• Preheat the oven to 200C/180CFan/390F. Line the baking tray with kitchen foil.
• Cut the cauliflower into florets, place on the baking tray and add the red peppers, onion, garlic and chillies.
• Pour over 2 tablespoons of olive oil, ½ teaspoon of salt and 1 teaspoon each of ground cumin and smoked paprika. Mix together, ensuring the vegetables are covered in the oily spice mixture.
• Place the tray into the oven for 20 minutes.
• Place the chickpeas into a bowl with the remaining 1 tablespoon of olive oil, ½ teaspoon of salt and 1 teaspoon each of ground cumin and smoked paprika. Mix together, ensuring the chickpeas are covered in the oily spice mixture.
• Remove the baking tray from the oven, add the chickpeas to the tray and stir to combine. Return the tray to the oven for a further 20 minutes.
• While the vegetables and chickpeas are roasting in the oven, place the flaked almonds and pumpkin seeds into a dry non-stick pan over medium high heat. Gently toast the nuts, moving them around the pan, and taking care not to burn them.
• Once toasted, remove the nuts from the pan to stop them cooking, and place into bowl for serving later.
• Take the tray out of the oven, set on board. Remove the 2 whole garlic cloves, peel off the skin, and set aside. Now sprinkle over the fresh mint and parsley and stir through the vegetables and chickpeas and serve into bowls.

Greek Yogurt Lemon Herb Dressing

• Place all the ingredients (starting with one clove of garlic) into the bowl of a food processor or blender, and blitz until smooth.
• Taste the dressing and adjust the flavours by adding more lemon, herbs, garlic and seasoning to taste.
• Drizzle the dressing over the cauliflower and chickpeas.
• Finish with a scattering of the toasted almonds and pumpkin seeds, and a little extra fresh herbs, and serve immediately.