First off, this salad is the bomb.com! It's salty, sweet and just a bit tangy. It hits the mark perfectly for what a salad should taste like to me and by roasting the cauliflower and carrots you infuse a lot more flavor that really amps up the deliciousness of this salad. You could go vegan and omit the butter and the feta cheese and it’ll still taste just as amazing.

Recipe

what you need

For the roasted cauliflower

2 Cauliflowers cut into florets

1 teaspoon finely minced garlic

1 teaspoon fave spice mix

1/4 cup melted unsalted butter/veg oil*

Coarse sea salt

• Use veg oil if you're vegetarian

For the roasted carrot

3 medium sized carrots, each sliced diagonally into 3 (the thinner the slices, the faster they'll roast)

1/4 cup orange juice

1 teaspoon paprika

1 teaspoon ginger

1/4 teaspoon black pepper

1/2 tablespoon brown sugar

Coarse sea salt

Additional Ingredients

3 small tomatoes, cut into cubes

1/4 cup feta cheese*

• If you're vegetarian and can not use feta,, combine 1 tablespoon of olive oil, salt and the juice of a 1small lemon to make a vinaigrette and toss the salad in it.

Directions

Preheat oven to 150C

For the roasted cauliflower, toss all the ingredients together and salt generously. Roast until golden. Once it's out of the oven toss it in a food processor and pulse until it resembles couscous, about 30 secs and set aside.

For the roasted carrot, combine all the ingredients (except the carrots) to form a marinade. Taste and adjust salt. Toss the carrots in the marinade and place them on a lined baking tray. Brush the carrot with the leftover marinade and brush again when they're almost cooked. Bake until soft or however you want it. Chop the roasted carrots into cubes.

To serve, combine the roasted cauliflower couscous, chopped roasted carrots, tomatoes and top it with crumbled feta cheese. Enjoy!