Step 1

Preheat the oven to 220°C/200°C (fan-forced). Line a large oven tray with baking paper.

Step 2

Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes for medium boiled eggs. Simmer the eggs for 8 minutes for hard boiled eggs. Use a slotted spoon to transfer to iced water. Peel and set aside.

Step 3

Toss cauliflower and chickpeas in oil, salt and pepper on a prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges.

Step 4

For the dressing, whisk the olive oil, lemon juice, Dijon, salt and pepper together until combined. Set aside.

Step 5

Toss radish, mint and currants though roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing.