This salad keeps well, too, and the flavours will continue to deepen over time. This recipe is vegan and gluten-free.

Ingredients 1 large yellow onion, cut into thin wedges 3 celery stalks, thinly sliced (can substitute with fennel) 1 pound (450 g) tomatoes, cut into 3–4cm chunks 4 tbsp extra-virgin olive oil 1 tsp ground turmeric 2 tsp ground cumin Sea salt and black pepper 1 tsp harissa paste 2 (440 g) cans chickpeas, drained and rinsed (can substitute with white beans) 1 (440 g) can lentils, drained and rinsed Handful of chopped fresh parsley Handful of chopped fresh cilantro Juice of 2 lemons (about ¼ cup) ¼ cup (40 g) roughly chopped toasted pistachios Preparation Preheat the oven to 400 F (200 C).

Place the onion, celery and tomatoes on a baking sheet. Drizzle with 2 to 3 tablespoons of the olive oil and scatter the turmeric, cumin, 1 teaspoon salt and a big pinch of pepper on top. Add the harissa paste, and using a large spoon or your hands, toss to coat. Roast until the vegetables are tender and golden around the edges, 20 to 25 minutes.

Remove from the oven and add the chickpeas and lentils to the baking sheet, along with most of the herbs (reserve some for garnishing). Add the lemon juice and toss well to coat. Taste and season with more salt and pepper if needed. Transfer to a serving bowl.

To serve, drizzle with the remaining olive oil and top with the remaining herbs and the pistachios.

Storage: This salad can be made ahead of time and stored in the fridge in an airtight container for up to five days.