Heat the oven to 220°C. Roughly chop the cauliflower into florets and add to a large roasting tin. Drain and rinse the chickpeas and add to the tray. Drizzle with olive oil and add the ground coriander. Toss well until everything is well coated. Add the garlic bulb to the side in the roasting tray. Roast for 30 mins.

Meanwhile, blitz half of the coriander and mint with the edamame beans. Add the juice of a lemon and 3 tbsp olive oil, loosening with a little water if it’s particularly thick. Set aside.

Remove the veg from the oven, squeeze the garlic from the casing into the tin, then add the juice of a lemon. Roughly chop the remaining herbs and toss through. Taste and season with salt and pepper.

Next, heat a non-stick frying pan over a medium high heat. Toast the sesame seeds in the dry pan until golden, setting aside in a small bowl. Then, drizzle the cod fillets in a little olive oil, season with salt and pepper, and add to the pan. Fry for 2-3 mins on each side, or until cooked through and flaking.

Spoon the herby veg onto plates, top with the cod and drizzle with the coriander and mint salsa over the top. Finish with a scattering of toasted sesame seeds to finish.