Dukkah Cauliflower & Roast Veggie Freekeh Salad

While the freekeh is cooking, cut the cauliflower into small florets. Place the cauliflower, dukkah and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Cut the parsnip (unpeeled) into 2cm chunks. Cut the carrot and beetroot (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.

Place the parsnip, carrot, 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 stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, 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. Pour the garlic oil into a small bowl and allow to cool for 5 minutes. Add the yoghurt to the garlic oil and whisk to combine. Season to taste with salt and pepper.

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 freekeh, mint, roasted parsnip, carrot, beetroot, onion and the baby spinach leaves. Toss to combine. TIP: Allow the roasted veggies to cool slightly before adding to the bowl.