The Dinner Planner

Roasted Tumeric Cauliflower Salad with Pearl Couscous and Garlic Lemon Dressing

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Servings 4

Ingredients
 

  • ½ cauliflower – chopped into small florets
  • 400 g pumpkin – cut the same size as the cauliflower
  • 1 tsp ground turmeric
  • ¾ tsp cumin seeds
  • 1 tbsp olive oil
  • rocket
  • 1 c pearl couscous
  • 300 ml stock
  • ½ tsp turmeric
  • 40 g slivered almonds – toasted

Creamy Garlic and Lemon Dressing

  • ½ c sour cream – or greek yoghurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic cloves – crushed
  • 1 tsp honey

Instructions
 

  • Preheat oven to 200C
  • Place cauliflower, pumpkin, turmeric, cumin seeds and olive oil on a baking tray and toss to combine. Pop into the oven for 20 minutes.
  • Add the pearl couscous, turmeric and stock to a saucepan and bring to the boil. Reduce heat, put lid on and cook for 10 minutes. Season with salt when cooked.
  • In a small bowl, combine the dressing ingredients.
  • On a large platter, place the rocket. Then add the couscous and cauliflower mix. Drizzle the dressing over and scatter with toasted almonds.

Tips and Variations

There should be enough dressing to do the salad and the fish dish for this week (unless you like your salads heavily dressed). 
If you have the time, drain a tin of chickpeas coat in 1/2 tsp paprika, salt and pepper and roast in the oven for 40 minutes. Great for extra protein and the crunch is amazing in the salad. 
 

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?