Goat Cheese, Cauliflower & Pearl Couscous Salad

Place the cauliflower, sweet potato, onion, Souk Market spice blend, a drizzle of oil from the marinated goat cheese tub and a generous pinch of salt and pepper on an oven tray lined with baking paper. Toss to combine, then roast until tender, 20-25 minutes. Remove from the oven and set aside to cool slightly.

While the veggies are roasting, heat drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the 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. Set aside to cool slightly.

In a large bowl, combine oil from the marinated goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Add a pinch of salt and pepper and mix well to combine, then set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes.

Add the spinach & rocket mix, slightly cooled roast veggies and pearl couscous to the large bowl with the dressing and toss well to combine.

TIP: Toss the salad just before serving to keep the leaves crisp!