Dukkah Cauliflower & Pearl Couscous Salad

Place the kumara, parsnip, beetroot, onion, a pinch of salt and pepper and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to coat and roast both trays until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

Finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the yoghurt to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock and stir. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes.

While the couscous is cooking, roughly chop the roasted almonds. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people), the vinegar, honey and a pinch of salt and pepper. Add the cooked couscous, mint, roasted kumara, parsnip, beetroot, onion and the baby spinach leaves. Toss to combine.

TIP: Toss the salad just before serving to keep the leaves crisp.