Treat your tastebuds to a symphony of flavours with this delicious traybake as a smooth mustard-laced mayonnaise marries together the sweetness of sundried tomato, and saltiness of capers to make a perfect accompaniment to rich delicate salmon
LISA’S TIP – Should you have any leftovers then why not try turning them into a delicious lunchtime salad? Simply add to some cooked quinoa (I always have a batch in the fridge) and any leftover roast veggies or greens that you have at hand and tuck in! If you want to add a touch of spice to the dish, then sprinkle some paprika or ras el hannout over the chickpeas and cauliflower before putting them into roast. Don’t be tempted to throw away the cauliflower leaves – drizzle them with olive oil and season then place them onto a baking sheet and roast them in the oven at the same time as the salmon – delicious eaten hot or cold.