This week, our foodie friend Emma Moore, of Emma's Eatery Catering, turned to salads. This recipe is a bit of a hybrid, hearty enough for cooler days yet filled with healthy, plant-based ingredients for maximum nutrition. What takes it to the next level is harissa, which adds some heat and depth of flavour. A North African paste made with roasted peppers, harissa is a versatile condiment that you can enjoy with eggs, grilled shrimp, or mixed into your hummus. If you can't find it at the grocery store, consider making your own. "This recipe is so good, it made the cut and will be featured in my upcoming cookbook," says Emma.

Serves 4

• 1 small or medium cauliflower

• 1 can chickpeas

• 1 leek

• 1 tbsp harissa

• 2 tbsp olive oil

• ½ cup natural yogurt

• 1 tsp salt

• Black pepper to taste

• Juice of 1 lemon

• 2 cloves garlic, grated

• 1 tbsp tahini

• Splash of water

Optional Additional Toppings:

• 2 tbsp ready made pesto

• Drizzle of olive oil

• Parsley or dill to taste

• Pomegranate seeds to taste

• Preheat oven to 425 degrees.

• Chop your cauliflower into florets, chop leeks in half lengthwise and wash thoroughly

• Toss your cauliflower florets, chopped leeks (you'll want 1/4in strips) and chickpeas in salt, pepper, olive oil and harissa.

• Roast on a sheet tray for 35-45 minutes until cooked through and charred.

• In a bowl mix together yogurt, lemon juice, salt, pepper, tahini, and a splash of water if you need (or want) to thin it out. The consistency should be like a pancake or crepe batter.

• Serve warm or cold. This meal gets better day after day.

• This will last for 5 days.

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