Roasted Vegetables:

• ½ aubergine, in cubes
• 1 courgette, in ¼ moons
• ½ large red pepper, in small chunks
• 100g cherry or plum tomatoes, halved

Chickpeas:

• 200g chickpeas, drained weight
• 1 tbsp + 1 tsp olive oil
• 1 ½ tsp tajin or ½ tsp smoked paprika and ½ tsp ground cumin

Others:

• 80g buckwheat or quinoa
• 2 handfuls salad leaves
• 40g vegan feta cheese, crumbled
• 1 spring onion, sliced
• 2 tbsp nuts/seeds/roasted beans
• Extra herbs and/or microgreens
• 120g thick coconut yoghurt
• 60g runny, smooth tahini
• 10g fresh herbs (mint, parsley, coriander, chive)
• 1 garlic clove, peeled
• 1 lemon, juiced
• Salt and pepper