Roast Cauliflower & Lentil-Couscous Bowl

• Meanwhile, thinly slice brown onion (see ingredients). • Roughly chop cucumber and roasted almonds. Finely chop garlic. Drain and rinse lentils. • In a small heatproof bowl, combine half the garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. • Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook brown onion, stirring, until softened, 4-5 minutes. • Add the remaining garlic and lentils and cook, stirring, until fragrant, 1 minute.

• To pan with lentils, add the water and vegetable stock pot and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• In a medium bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and white wine vinegar. Season to taste.