The key to making a killer salad? Having a mixture of flavours and textures, and enough hearty ingredients to ensure you feel satisfied at the end. This one ticks all those boxes, and then some!
Souk Market spice blend(May be presentGluten)
marinated goat cheese(ContainsMilk)
pearl couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
flaked almonds(ContainsTree Nuts)
baby spinach leaves
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time
Place the cauliflower, sweet potato and onion on an oven tray lined with baking paper. Add a drizzle of oil from the marinated goat cheese tub, the Souk Market spice blend and a generous pinch of salt and pepper. 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 a 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. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.
Add the baby spinach leaves, 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.
Divide the roasted cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the flaked almonds.