Roast Cauliflower, Salmon & Moemoe Potato Medley

• Place potato, cauliflower and onion on a lined oven tray. • Drizzle generously with olive oil, sprinkle with Middle Eastern seasoning and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.

• While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil.

• While the couscous is cooking, heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!

• In a large bowl, combine mixed salad leaves, roasted veggies, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.