Shakshuka with black olives, roast cauliflower and date salad, brown rice and gremolata

Preheat oven to 200 degrees Celsius.

Remove the stalk and outer leaves from the cauliflower. Cut into bite-sized pieces and place in a bowl with a little a pinch of salt and crack of pepper. Roast for 15 to 20 minutes, tossing once until brown and fully cooked. A little char is good.

Bring a small pot of lightly salted water to the boil. Cook the brown rice for about 20 minutes, until tender.

Dice the onion and red pepper.

Peel and mince the garlic.

In a medium pan, cook the onion and pepper in a little oil for 2 minutes to get a little colour on the vegetables. Then add the garlic and cook for another minute, followed by the tomato paste. Fry for 30 seconds. Add the tinned tomatoes.

Open and strain chickpeas, rinse then add to the pot. Add a good pinch of salt. Toss in the olives and reduce heat to a simmer.

Cook shakshuka for 10 to 15 minutes until thick.

Remove the parsley leaves from the stalk and finely chop the leaves.

Slice the dates and place in a bowl with the cooked cauliflower, chopped parsley, lemon juice, a splash of olive oil and a little pinch of salt.

Serve shakshuka over brown rice, topped with gremolata and cauliflower salad on the side.