Spiced Cauliflower & Goat Cheese Salad

Place the prepped veggies on a lined oven tray. Drizzle with some olive oil from the marinated goat cheese packet (save the rest of the oil for the dressing!). Sprinkle with the souk market spice blend and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

While the veggies are roasting, heat drizzle of olive oil in a large saucepan over a medium-high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until the couscous is tender, 10-12 minutes. Drain, rinse and return to the pan. Add the vegetable stock powder and drizzle of olive oil. Stir to combine.

In a large bowl, combine the oil from the goat cheese packet (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Season to taste.

To the bowl with the dressing, add the mixed salad leaves, pearl couscous and slightly cooled roasted veggies. Gently toss to combine.