A great meat-free centrepiece for a barbecue. Any leftovers can be chilled and eaten next day.

Preparation Time: 20min
Cooking Time: 25min
Serves: 4-6

1. Preheat the oven to 220°C/Fan 200°C/Gas 7 . Take a large roasting tin (you want everything in a single layer) and add the cauliflower, onion, pepper, chickpeas and oil. Toss to mix.
2. In a small bowl, mix together all the spices with a little salt and pepper. Reserve ½tsp for garnish. Sprinkle the rest over the vegetables in the tray.
3. Toss until they are evenly coated in the spices. Bake for 25min or until the vegetables are tender and golden around the edges. Stir a couple of time to ensure even cooking.
4. Meanwhile, put the eggs in a small pan and cover with cold water. Bring to the boil, then simmer uncovered for 6min. The water needs to be bubbling.
5. Drain the eggs. Run them under cold water, tapping the shells as they cool. Once cold enough to handle, discard the shells. Cut the eggs in half and leave to cool.
6. Place all the dressing ingredients in a bowl and mix with a fork.
7. Remove the vegetables from the oven. Add the spinach leaves and half the dressing. Mix well – the spinach leaves will wilt.
8. Heap the warm salad onto a large serving dish. Top with the eggs, drizzle over the remaining dressing and the reserved spices. Serve warm or cold.