Dukkah Roasted Cauliflower Toss

Place the cauliflower, red onion and kumara on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle over the dukkah. Add 1/2 of the salt (use suggested amount) and a pinch of pepper and toss to coat. Place in the oven to cook for 30-35 minutes, or until golden and tender. TIP: The veggies are cooked when they are easily pierced with a knife.

While the veggies are cooking, pick the mint leaves and roughly chop until you have 1 tbs for 2 people/2 tbs for 4 people. In a medium bowl, combine the Greek yoghurt, the remaining salt (use the suggested amount) and the mint. Squeeze over the juice from the lemon wedges and season to taste with a pinch of pepper. TIP: Add as much or as little as you like depending on your taste preference.

Remove the veggies from the oven and transfer to a large bowl. Add the rocket leaves and toss to combine. TIP: Toss just before serving to prevent the rocket leaves from wilting.

Just before serving, squeeze over the juice from the remaining lemon wedges (optional) and drizzle with the minty yoghurt.