1. Set oven to 200°C. Cut cauliflower into small florets, wedge onion and drain chickpeas. Toss on a lined tray with 1 tbsp oil, 2 tsp curry powder, 1/2 tsp ground ginger, salt and pepper. Roast in oven for 20 minutes, or until golden and tender.

2. Scatter almonds over roasting tray and place in oven for the last 5 minutes of cooking time.

3. Dice apples, slice celery and chop parsley. Roughly chop spinach. Tear pastrami into small pieces.

4. Whisk 2 tbsp vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp curry powder in a small bowl. Season to taste with salt and pepper.

5. Toss the roast vegetables with fresh components and dressing. Divide between plates to serve.

cauliflower 1
red onion 1
chickpeas 400g
curry powder 2tsp
ground ginger 1/2 tsp

slivered almonds 1/2 bag

red apples 2
celery 2 stalks
parsley 1/2 packet
baby spinach 1 bag
pastrami 1 packet

apple cider vinegar 2tbsp
honey
 1tbsp

From your pantry: oil (for cooking), salt & pepper