You know we love to get some caramelisation onto veggies for depth of flavour. 

Pan-roasting is a great way to treat vegetables to go with the Chickpea Tikka. 

The rice is super easy to make. Simply follow to instructions on the pack, and add a spoonful of turmeric powder and 5-6 lightly bashed cardamom pods to the cooking water. 

Whilst your rice is cooking and the Chickpea Tikka gently heating here’s how to make the veggie element for this vitality and joy-boosting meal. 

Ingredients for two

• 1/2 head of cauliflower cut into approx. six wedges

• 1 green pepper cut into bite sized chunks

• 2 tbsp grape seed oil, peanut oil or similar

• A handful of coriander, roughly chopped

• A small handful toasting pumpkin seeds

• Juice from one lime

Method

Put a frying pan on mid-high heat. Add the oil and put in the cauliflower wedges. Fry until they have a nice golden colouring on both sides. Season with salt and pepper along the way. 

Transfer the cauliflower to a chopping board. Then add the green pepper to the pan with a little more oil if necessary. They won’t take long to fry.

Chop up the cauliflower into bite-sized chunks. Add to a bowl along with the pepper and toss with lime juice and chopped coriander. 

Serve with the rice and Chickpea Tikka with a sprinkling of toasted pumpkin seeds. Toasted, chopped cashews also work a treat. And why not give the Tikka a dollop of yoghurt whilst you’re at it 😊