Roast Cauliflower & Pearl Couscous Bowl

• Place sweet potato, cauliflower and onion on a lined oven tray. • Drizzle generously with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.

• Meanwhile, heat a large saucepan over mediumhigh heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Carefully half-fill the saucepan with water, then add a pinch of salt. • Simmer, uncovered, until tender, 14-16 minutes.

• Drain couscous and return to the pan with vegetable stock powder and a drizzle of olive oil. Stir to combine.

• In a large bowl, combine spinach & rocket mix, roasted veggies, couscous and basil pesto. Season to taste with salt and pepper.

TIP: Add the salad and roasted veggies to the couscous saucepan and toss everything together to save on washing up!