This delightful dish is a celebration of wholesome roasted veggies with pearl couscous and fragrant mint. Add dukkah and roasted almonds for extra flavour and crunch, then top it off with a drizzle of garlicky yoghurt.
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vegetable stock powder
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
baby spinach leaves
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. 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. Set aside. Cut the kumara and parsnip (both unpeeled) into 2cm chunks. Cut the beetroot (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 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.
Divide the roast veggie pearl couscous salad between plates and top with the dukkah cauliflower. Top with any leftover dukkah from the oven tray. Spoon over the garlic yoghurt and sprinkle with the roasted almonds.