Roast cauliflower and grain salad with herbs and baby spinach

Serves 4

¾ cup uncooked grains or lentils (2 cups cooked) – try freekeh, brown black or red rice, bulgar wheat, buckwheat, barley, puy lentils, millet, quinoa, freekah etc…1 small cauli – about 500-600g, grated (box grater or food processor)4 T olive oilSalt and pepper1 tsp cumin seeds

2 T lemon juice 1/4-1/2 cup chopped herbs – I used mint and parsley 4 large handfuls of baby spinach (about 100g)3 T currants, soaked in boiling water½ cups Seeds or chopped nuts, toasteda little extra virgin olive oil to finish

Boil the grains until cooked and drain well (do this the day before or morning before if you can) If you are mixing the grains/lentils, choose two that will cook together at the same time or stagger the cooking times.

Toss together the first 5 ingredients and the spread on a large tray or two smaller trays and roast for 30-40 minutes at 180-200 degrees stirring half way until lightly caramelised and toasty.

Scrape into a bowl and mix in juice of a lemon (zest of you like), chopped herbs, currants, seeds or nuts and a little extra virgin olive oil if needed. Season to taste. Fold through the baby spinach. This is also good without the baby spinach for something to soak up the sauce.

Serve with the vegetable tajine with spiced chickpeas.