Cut and steam potato and cauliflower until tender.
Meanwhile, coat the chickpeas in a few teaspoons of Preserved Lemon Harissa, place in the oven and roast in the oven, until crunchy and golden.
Coat the steamed potatoes and cauliflower in a couple of teaspoons of Preserved Lemon Harissa and fry in a pan with a little Olive Oil until slightly toasted.
Place all ingredients on a bed of Rocket and or spinach.
Mix Preserved Lemon Harissa with yogurt to taste and use as a dressing.