This vegan lunch will keep you full for longer, packed with plenty of fresh and delicious ingredients, such as cherries.
Pre-heat the oven to 190C. Place the cauliflower and chickpeas on a baking tray and drizzle with olive oil. Roast for 20 to 25 minutes, turning and stirring halfway through until cauliflower is browned and chickpeas are crispy.
Place the grains, herbs, spring onions and cherries in a large bowl along with the roasted cauliflower and chickpeas, season with salt and pepper and stir well.
Mix the yogurt, lemon juice and tahini with a pinch of salt in a small bowl.
Separate the grain mixture between two bowls and drizzle with the tahini yogurt.
Around 200g cooked, mixed grains such as bulgar, freekeh, pearl barley or quinoa.
1/2 small cauliflower, separated into small florets
1 tin chickpeas, drained
25g parsley, roughly chopped
25g coriander, roughly chopped
25g dill fronds
2 spring onions, finely chopped
80g fresh cherries, pitted and halved
2 tablespoons olive oil
2 tablespoons greek or soy yogurt
1 tablespoon tahini
Juice of half a lemon
Salt and pepper