Step 1

Preheat the oven to 220°C.

Step 2

Mix the garlic, ground coriander, ground cumin and about 3 tbs of olive oil in a large bowl. Add the brussels sprouts and chickpeas, season with sea salt and black pepper and toss to coat.

Step 3

Spread the brussels sprout mixture out on a baking tray and bake for 30-35 minutes, tossing halfway through. If the mixture is dry, drizzle with a bit more oil. It is ready when the chickpeas are golden and the sprouts are tender.

Step 4

For the fennel salad, finely slice the fennel using a mandoline, food processor or sharp knife. Toss with most of the reserved fronds and chilli (if using), sesame seeds, lemon juice and olive oil. Season with sea salt.

Step 5

To serve, spread the yoghurt in a serving bowl or on a plate. Top with the roasted chickpeas and brussels sprouts, with the fennel salad alongside. Drizzle with oil, scatter over the mint leaves and the remaining fennel fronds, and season everything with a hit of salt and pepper.