Ingredients

• Spiced roast cauliflower & carrots
• 1 large cauliflower, broken into florets
• 3 large carrots, cut into chunks
• 2 tablespoons light-flavored oil
• 1 tablespoon black mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds, cracked
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chilli flakes

Chickpea Pancakes

• 150g chickpea flour (gram or besan)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 2 spring onions, finely sliced
• 2cm piece fresh ginger, peeled and
• finely chopped
• 1 garlic clove, crushed
• 1 green chilli, deseeded and chopped
• 1 handful coriander, roughly chopped
• 2 tablespoons light-flavored oil, for frying

To Serve

• Greek yogurt
• 1 small red onion, sliced
• 1 green chili, finely sliced
• 1 handful coriander leaves

Instructions

1. For the spiced roast vegetables, preheat the oven to 220 degrees Celsius. Place the cauliflower and carrots on a large baking tray where they fit in a single layer. Drizzle with oil and season with salt. Roast for 15 minutes, or until beginning to char. Reduce the oven to 200 degrees Celsius, stir in the spices and chili flakes, and roast for a further 5 minutes.
2. Meanwhile, for the pancakes, mix the flour, salt, and cumin together in a large bowl. Slowly pour in 250ml water, stirring to make a smooth batter. Add the spring onions, ginger, garlic, chili, and coriander. Mix well and set aside for 15 minutes.
3. Heat a little oil in a frying pan over medium heat. Ladle a quarter of the batter into the pan and tilt to spread evenly. Cook for 3 minutes. Turn over and cook for 2 minutes until golden. Cook the remaining batter to make 4 pancakes. Spoon the roasted vegetables over the pancakes. Top with yogurt, red onion, chili, and coriander to serve.