Harissa roasted parsnip, carrot and chickpeas with quinoa, brown rice and rose yoghurt

Preheat the oven to 180 degrees Celsius.

Bring a medium pot of salted water to the boil.

Cut the carrots and parsnip in half lengthwise, and half again lengthwise, giving 4 long pieces.

Open and strain the chickpeas. Toss the chickpeas with the carrots, parsnip and the harissa bake for 15-20 minutes mixing a couple of times.

While the vegetables are roasting cook the quinoa in boiling water for about 10 -12 minutes until sprouted. Once cooked strain through a fine sieve.

Remove the parsley leaves from the stalk and finely chop.

Once the quinoa is cooled slightly mix with the chopped parsley, squeeze in the lemon juice, add a splash of olive oil and a pinch of salt.

Serve grains topped with carrots, parsnip and chickpeas, pile on the rocket.

Drizzle with rose yoghurt and sprinkle with dukkah.