Name: Za’atar roasted cauliflower with herby couscous salad
Total time: 2400 s
Yield: 4
Ingredients: 1 cauliflower; 3 tablespoon za’atar; 280 gram roasted red peppers; 1/2 vegetable stock cube; 500 gram couscous; 1 lemon; 1 red onion; 1 tin chickpeas; 25 gram parsley; 1 tablespoon Greek yogurt; 2 tablespoon tamarind and chilli ketchup

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Put the cauliflower florets (1) into a roasting tin, drizzle with oil and scatter with 1 tbsp za’atar seasoning (6 g) . Mix, then add 100ml water to the tin.

Step 3

Bake for around 30 minutes, stirring halfway through, until caramelised and tender.

Step 4

Remove the M&S marinated grilled peppers (280 g) from the jar, reserving the oil, and roughly chop.

Step 5

Mix half of the vegetable stock cube (1/2) with 450ml boiling water.

Step 6

Put the couscous (500 g) into a large mixing bowl. Add the peppers, lemon zest (1) and red onion (1) and mix everything together.

Step 7

Pour over the stock. Cover the bowl with clingfilm and leave for 8-10 minutes until the stock has been absorbed, then mix well with a fork.

Step 8

Add the chickpeas (1 tin) , the parsley (25 g) and the juice of half the lemon along with 4 tbsp oil from the jar of peppers and stir.

Step 9

Divide the couscous mix between serving dishes and top with the roasted cauliflower. Scatter with the remaining za’atar seasoning (10 g) and drizzle with the yogurt (15 g) and the tamarind and chilli ketchup (30 mL) .

Za’atar roasted cauliflower with herby couscous salad

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