Turmeric cauliflower kale and couscous salad with lime yoghurt and toasted almonds

The sweet and zesty balance to this salad is topped off with a nutty crunchy texture from the toasted almonds.

Serves 4

50 minutes

1 medium cauliflower, chopped into florets

1 tsp of turmeric

1.5 cups of couscous

2.25 cups of boiling water

1 cup of raisins

4 cups of kale

1 cup of natural yoghurt

1 lime, zested and juiced

Preheat the oven to 180 degrees. Place the cauliflower florets on a roasting tray, drizzle with olive oil, season with salt and sprinkle over the turmeric, mixing well so each piece is well coated. Roast in the oven for 40 minutes.

Place the uncooked coucous in a bowl and pour over the boiling water. Cover and leave to soak for 5 minutes. Add the raisins and season to taste with salt and pepper.

Place the kale on a roasting tray, drizzle with olive oil and roast in the oven for 5-10 minutes.

Combine the yogurt, lime zest and a small amount of the lime juice.

When ready to serve, mix together the cauliflower, kale and couscous. Pour the yoghurt over and mix well. Season with salt and pepper to taste. Serve the salad with the toasted almonds sprinkled on top.