Dukkah-Crusted Cauliflower & Spiced Kumara Salad

Spread the kumara, parsnip and chermoula spice blend on an oven tray lined with baking paper. Add a drizzle of olive oil and season with salt and pepper. Toss to combine, then roast until tender, 25-30 minutes.

While the veggies are roasting, place the cauliflower, dukkah and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to combine and roast until tender, 20-25 minutes.

While the cauliflower is roasting, finely chop the garlic. Pick and thinly slice the mint leaves. In a large frying pan, heat a drizzle of olive oil over a medium high heat. Add the garlic and cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the yoghurt, mint and water and stir to combine. Season to taste.

When the kumara and parsnip are done, add the spinach & rocket mix to the oven tray and toss to combine.