Harissa chicken and chickpea traybake

Preparation

This tasty North-African-inspired dish is a grand slam of 5-a-day portions, with all five portions appearing on just the one plate.

1. Preheat the oven to 200C, fan 180C, gas 6. Peel the onions and cut into wedges. Cut the carrots into chunky slices and the cauliflower into florets. Place all the vegetables into a large roasting tray. Mix the smoked paprika, cinnamon and coriander together and sprinkle over the vegetables for a bit of a kick. Drizzle over the oil and toss everything together so the vegetables are coated in the spices and oil. Season well and roast in the oven for 25 minutes.

2. Meanwhile, cut the chicken breast into chunky strips and coat with the harissa paste. When the vegetables have had 25 minutes, remove from the oven and add the chicken. Toss everything to coat and continue to cook for another 15 minutes, until the chicken is cooked and the vegetables are tender and just starting to char.

3. Switch the oven off. Drain the chickpeas and add to the tray, along with the spinach. Return to the warm oven and leave for 5 minutes for the spinach to wilt and the chickpeas to turn a little crispy.

4. Whisk the yoghurt and lemon juice together and season well. Garnish the traybake with fresh coriander and serve with the creamy lemon yoghurt for drizzling over.

5 of your 5-a-day. Low fat, low sat fat, high protein, source of fibre.