Tender roasted cod crowns a warm, paprika-spiced plate of golden cauliflower, sweet corn and chickpeas.

Ingredients

• 6 oz fresh cod (6 × 1 oz = 6 protein portions)
• 1 1/2 cups corn (2 × 3/4 cup = 2 cereals & tubers portions)
• 1/2 cup chickpeas (1 × 1/2 cup = 1 legume portion)
• 1 cup cauliflower (2 × 1/2 cup = 2 vegetable portions)
• 2 tsp canola oil (2 × 1 tsp = 2 fat portions)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

Steps

1. 1Heat the oven to 200°C and toss the cauliflower with 1 tsp oil, cumin and half the salt.
2. 2Spread the cauliflower on a lined baking tray and roast for 15 minutes.
3. 3Rub the cod with the remaining oil, paprika, thyme, pepper and remaining salt.
4. 4Add the cod, corn and cooked, drained chickpeas to the tray, stirring the vegetables together.
5. 5Roast for another 12–15 minutes until the cod reaches 63°C inside, then plate it over the warm vegetables and chickpeas.