Dukkah Cauliflower & Pearl Couscous Salad

Place the sweet potato, beetroot and onion on a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper.Toss to coat. Roast both trays until tender, 25-30 minutes. In the last 10 minutes of cook time, sprinkle the dukkah over the cauliflower and roast until toasted. Set aside to cool.

TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, roughly chop the tomato and roasted almonds. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), vinegar, and honey. Season with salt and pepper. Add the pearl couscous, tomato, mint, roasted sweet potato, beetroot and red onion, and the baby spinach leaves. Toss to combine.