Preheat the oven to 200°C/180°C Fan/Gas 6. Scatter sweet potatoes, cauliflower, carrot, red pepper and red onion over a lightly oiled baking tray. Drizzle over a tablespoon of oil and sprinkle with the cumin. Roast for 20 minutes or until tender and lightly browned.
In a bowl, mix the paprika with another tablespoon of oil, add the chickpeas and toss well. Add to the roasted vegetable tray and season. Roast for 5 minutes or until the chickpeas are hot and lightly toasted.
Whisk the harissa, lemon juice and remaining oil together and season. Divide the Florette Classic Crispy salad between two shallow bowls. Top with the vegetables and chickpeas. Arrange the radishes, sprinkle the mixed seeds and drizzle with the harissa dressing.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
