Roasted Cauliflower & Goat Cheese Salad

Place the kumara, cauliflower, onion and ras el hanout on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, then roast until tender, 20-25 minutes. Set the veggies aside to cool slightly.

While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Season and set aside. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes.

Add the mixed salad leaves, roasted veggies and cooked couscous to the vinegar dressing. Toss well to combine.