Cauliflower & Sesame Eggs With Herby Coriander Salsa

Heat the oven to 180°C. Roughly chop the cauliflower into florets and add to a large roasting tin. Drain and rinse the chickpeas and add to the tray. Drizzle with olive oil and add the ground coriander. Toss well until everything is well coated. Add the garlic bulb to the side. Roast for 30 mins.

Meanwhile, blitz half of the coriander and mint with the edamame beans. Add the juice of a lemon and 3 tbsp olive oil, loosen with a little water if it’s particularly thick. Set aside.

Bring a pan of water to the boil, add the eggs and cook for 6 mins, then drain and rinse with cold water.

Remove the veg from the oven, squeeze the garlic from the casing into the tin, then add the juice of a lemon. Roughly chop the remaining herbs and toss through. Taste and season with salt and pepper.

Toast the sesame seeds in a small dry pan over a medium heat for 2 mins until their nutty aromas release. Tip most of the cooled toasted sesame seeds onto a plate (reserving a scattering for serving). Peel the eggs and roll in the sesame seeds, then cut in half.

Spoon the herby veg onto plates, top each with 3 sesame egg halves plus and drizzle with the coriander and mint salsa over the top. Finish with a scattering of the remaining toasted sesame seeds to finish.