Preheat the oven to 200℃FAN/220℃/Gas 7. Brush a large roasting tray with 4 tbsp Olive Oil and put in the oven for 10 minutes.
Drain the can of 400 g Cannellini Beans, wash the 1 kg Baby Potatoes and 400 g Cauliflower Florets and pat dry with paper towels. Add to a large bowl and sprinkle with the 3 tbsp Cornflour. Mix well with your hands
Add the ½ tsp Cumin, 1 tsp Paprika, 2 tsp Garlic Powder, 1 tsp Sea Salt, ½ tsp Ground Black Pepper, 2 tsp Dried Oregano and 2 tbsp Sesame Seeds to the bowl and mix thoroughly.
Transfer to the roasting tin and spread out evenly. Bake for 40 minutes, turning halfway through.
Meanwhile, make the houmous. Put the 400 g Chick Peas and 1 lrg Clove of Garlic into a food processor or mini chopper and give it a quick whiz. Add the juice of 2 Lemons and 2 tbsp Olive Oil and blend until smooth. Add a Little water if it's too thick, and add the 1 tsp Salt. Blend again until you have the right consistency.
To serve, add a couple of tablespoons to a plate or bowl and spread out, then add the jersey royal mixture on top. Enjoy!
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