Mediterranean Style Houmous and Beetroot Bowl

Meanwhile, drain and rinse the chickpeas in a sieve, then pop them onto a plate lined with kitchen paper. Using another piece of kitchen paper, dry them really thoroughly. 

Spread the chickpeas onto one side of another baking tray and drizzle over some oil. 

Sprinkle over the roasted spice and herb blend and season with salt and pepper. Toss together then roast on the middle shelf of your oven until crispy, 18-20 mins. 

Meanwhile, trim and halve the radishes. Tear the ciabatta into roughly 2cm chunks.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Quarter the lemon. 

Halve the tomatoes, then cut each halve into 4-5 wedges.

When the beetroot and chickpeas are about halfway through cooking, remove both trays from the oven. 

Add the radishes to the other side of the beetroot tray and toss together with another drizzle of oil. 

Add the ciabatta to the the other side of the chickpea tray. Drizzle with oil, season with salt and pepper and toss to coat well. 

Pop both trays back into the oven, the veg on the top shelf and the ciabatta and chickpeas on the middle shelf. Continue to roast everything until the veg is tender and the croutons and chickpeas are crispy, 10-12 mins. 

Meanwhile, in a large bowl, combine the harissa paste, honey and olive oil for the dressing (see pantry for both amounts). 

Add a good squeeze of lemon juice, half the mint and season with salt and pepper. Add the tomato wedges and mix together well.

Once everything's finished roasting, add the beetroot, radishes, croutons, chickpeas and rocket to the dressing bowl and toss together. Taste and add more lemon juice, salt and pepper if needed.