• Preparation: 15 minutes
• Cooking: 25 minutes
• Total Time: 40 minutes

• 1 medium cauliflower (about 500g)
• 1 can (400g) chickpeas, drained and rinsed
• 1 cucumber
• 150g mixed greens (such as spinach, arugula, and kale)
• 150g feta cheese, crumbled
• 2 tablespoons olive oil
• 2 teaspoons harissa seasoning
• Salt and black pepper, to taste
• 2 tablespoons lemon juice
• 1 teaspoon honey

1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
2. Cut the cauliflower into florets and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, harissa seasoning, salt, and black pepper. Toss to coat the cauliflower evenly. Roast in the preheated oven for 20-25 minutes or until the cauliflower is tender and slightly browned.
3. While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, honey, and a pinch of salt. Set aside.
4. Chop the cucumber into small pieces and crumble the feta cheese.
5. In a large salad bowl, combine the roasted cauliflower, chickpeas, cucumber, and mixed greens.
6. Drizzle the dressing over the salad and gently toss to coat all the ingredients.
7. Sprinkle the crumbled feta cheese over the top.

Serve your harissa roasted cauliflower salad immediately, and enjoy this delicious and nutritious meal.

• Calories: 350
• Protein: 14g
• Carbohydrates: 24g
• Sugars: 7g
• Fat: 24g
• Saturated Fat: 9g
• Sodium: 480mg