A quick and simple winter salad which is both nourishing and filling. Perfect on its own or to accompany a succulent cut of lamb.


1 head of cauliflower
1 tin of chickpeas (drained)
2tsp cumin
2tsp coriander
2tsp turmeric
2tsp paprika

Red onion sliced thin
Chopped parsley
Chopped mint
Chilli flakes
Salt and pepper

2 cups cooked pearl couscous


  1. Chop cauliflower in to florets and place in a oven proof tray with your drained chickpeas, season with spices and olive oil and cook at 180C for 15 -20 minutes

  2. While that is cooking boil your couscous and set aside to cool

  3. Slice red onion finely and chop  parsley and mint

  4. Once cauliflower is soft remove and set aside to cool

  5. Let all ingredients come to room temperature and mix together in a large bowl, adding chilli flakes, salt and pepper to taste

  6. Serve and enjoy