Turmeric Roasted Cauliflower & Black Rice Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add the black rice to a pot of plenty of boiled water and cook over a high heat for 25-30 min or until it's tender (it will still have a slight bite to it when cooked)

Once cooked, drain, rinse under cold water and give it a good shake to remove any excess water

Give the pot a quick rinse then return the rice to the pot

While the rice is cooking, chop the cauliflower into florets

Drain and rinse the chickpeas

Add the cauliflower florets and drained chickpeas to a large bowl with the ground turmeric, ground cumin, 1 tbsp [2 tbsp] olive oil and a generous pinch of salt and pepper

Give everything a good mix up

Tip: Add a drizzle more oil if the spices aren't sticking!

Add the coated cauliflower & chickpeas to a baking tray (or two!), and put the tray[s] in the oven for 20-25 min or until cooked through and crisp

Add the flaked almonds to the tray for the final 3-4 min until lightly toasted

Tip: Watch the flaked almonds like a hawk to make sure they don't burn!

Meanwhile, slice the cucumber finely

Roughly chop the cherry tomatoes

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop the coriander finely, including the stalks

Wash the rocket, then pat it dry with kitchen paper

Peel (scrape the skin off with a teaspoon) and roughly chop the ginger, then add the chopped ginger and half the chopped coriander (you'll use the rest later!) to a pestle & mortar with a generous pinch of salt and grind to a paste

Tip: If you don't have a pestle and mortar, chop everything very finely!

Add the juice of the lemon[s] and 2 tbsp [4 tbsp] olive oil and give it a good mix up – this is your lemon & coriander dressing

Add the rocket, sliced cucumber and chopped cherry tomatoes to the cooked black rice with a pinch of salt

Add half the chopped chilli (can't handle the heat? Go easy!) and stir it all together – this is your black rice salad