Add chickpeas, whole baby carrots, cauliflower florets, olive oil, Harissa Sauce, chilli flakes and salt and pepper to oven proof baking dish and toss well to evenly coat.
Cover baking dish with aluminium foil and bake for 20-30 minutes, tossing every 5-10 minutes. Bake until carrots are soft and can be easily poked through with a sharp knife.
Remove aluminium foil from baking dish and bake for a further 10 minutes on fan bake for colour and crispiness.
Rinse kale, remove stems and chop in to small strips. Place kale in a large bowl with lemon juice and massage until kale is soft. Add red cabbage and coriander and toss well.
Remove roasted vegetables from oven and separate the carrots from chickpeas & cauliflower. Add chickpeas and cauliflower to bowl with kale & cabbage and toss. Transfer to large, shallow serving dish and place roasted carrots along top.
Serve drizzled with coconut yoghurt and a sprinkle of more fresh coriander.
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