Harissa Cauliflower and Lentil Salad

AN EARTHY SALAD WITH A KICK

Having my lunch prepped is one of the best ways to feel on top of the week - trust me! Why not try this earthy salad which has a little hint of spice (from the harissa) this week?

If you try this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat! I would love to see your creations!

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Serves: 3 lunches. Preparation Time: 15 minutes. Cooking Time: 30 minutes

INGREDIENTS

• 1 medium cauliflower (approx 750g cut into florets)

• 140g plain yogurt

• 2tsp harissa paste

• 2 tbsp olive oil

• 1 tin of green lentils (drained and rinsed)

• 150g dried couscous (cooked according to packet instructions)

• 12 cherry tomatoes

• Handful of fresh chopped parsley

• Salt and Pepper

• 60g rocket

For dressing:

• 2 tbsp tahini

• 1 tbsp olive oil

• Juice from half a lemon

• 2 tbsp water

• Pinch of salt

METHOD

1. Preheat oven to 180C and line a roasting tray with baking paper or foil.

2. In a large bowl, mix together the yogurt, harissa paste and olive oil in a bowl then add in your cauliflower florets and mix together so cauliflower is evenly coated.

3. Place onto prepared roasting tray and roast in the oven for 30 minutes.

4. Next add the cooked cous cous, cherry tomatoes, parsley, salt and pepper into a bowl and mix together.

5. In a separate bowl, mix together all dressing ingredients (tahini, lemon, olive oil, water and salt) until smooth.

6. Prepare your lunches by dividing rocket between each portion, then top with cous cous mixture, green lentils and then your roasted cauliflower.

7. If eating straight away, drizzle dressing over your salad. If you aren't eating straight away, divide into small tubs to keep separate and add dressing on the day of eating.

Happy Cooking!

Ruth xxx