Moroccan Romanesco Tray Bake

Ingredients
1 Romanesco cauliflower
1 Head of fennel 
1 Red onion
2 tablespoons extra virgin olive oil 
1 Tablespoon ground cumin
1 Lemon
200g Cherry tomatoes
1 tin/jar of Chickpeas, drained
2 tablespoons Harissa paste
100 g Pitted green olives
A small handful of parsley, finely chopped

Method

1. Preheat the oven to 200°C. 
2. Break the romanesco down into florets, saving the core for another recipe. Cut the fennel and red onion into thin wedges (approx. 8 wedges). 
3. Toss the romanesco, fennel and red onion with the olive oil and ground cumin. 
4. Quarter the lemon, squeeze the juice over the vegetables and add the rinds in to a large roasting tray - ideally large enough so that everything is in one layer. 
5. Roast for 25 minutes until the romanesco is beginning to brown, then add the cherry tomatoes, drained chickpeas, harissa paste and olives. Roast for a further 15 minutes. 
6. Remove from the oven, season generously and scatter with finely chopped parsley.