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!
Always refer to the product label for the most accurate ingredient and allergen information.
Souk Market spice blend(May be present Gluten)
marinated goat cheese(ContainsMilk)
pearl couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
flaked almonds(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)
spinach & rocket mix
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 size so they cook in time.
Place the cauliflower, sweet potato, onion and Souk Market spice blend on an oven tray lined with baking paper. Add a drizzle of oil from the marinated goat cheese tub and season with 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 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.
Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. 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. Season with salt and pepper and mix well to combine.
Add the spinach & rocket mix, pearl couscous and slightly cooled veggies to the dressing and toss well to combine.
Divide the roasted cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the toasted almonds.