For the Zhoug:
Half a small bunch coriander, chopped
Half a small bunch flat leaf parsley, chopped
1 green chilli, chopped
1 garlic clove, crushed
Half tsp cumin
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp cold water
Sea salt to taste
For the salad:
1 medium, cauliflower, broken into florets
2 red onions, halved and sliced
2 tsp Baharat spice mix
1 tsp turmeric
Freshly ground black pepper
300g giant couscous
1 can chickpeas, drained and rinsed
1.5 tsp ground cumin
6 x dates, pitted and quartered lengthways
6 x soft boiled Fairburn’s British Blue eggs, peeled and halved
1. Preheat oven to 190°C/375°F/Gas Mark 5. To make the Zhoug, put all the ingredients into a blender and whizz until smooth if it’s a little too thick add a little more water, put to one side.
2. In a large bowl, toss the cauliflower, red onion, Baharat and turmeric in some olive oil. Season with sea salt and some black pepper and then tip onto a large baking tray. Cook for 25-30 minutes or until the cauliflower is just cooked and beginning to char around the edges. Take out of the oven and allow to cool.
3. Meanwhile, cook the couscous according to the instructions on the packet and when cooked, rinse under cold water and leave to drain.
4. In a frying pan, add a little olive oil and fry the chickpeas with the cumin until starting to brown slightly.
5. In a large bowl, gently toss the cauliflower mixture with the couscous, chickpeas and dates and adjust the seasoning if necessary and sppon the mixture onto a serving dish. Place the eggs on top of the salad and drizzle with the Zhoug and some coriander leaves.
Tip: Feta or griddled Halloumi can be added to the salad
Tip: To cook the eggs, bring a pan of salted water to the boil with a dash of vinegar (this makes it easier to peel the eggs). Lower to a rapid simmer, add the eggs to the pan and immediately begin timing them. For this recipe, cook for 5½ minutes for soft boiled eggs, 6 minutes for medium boiled eggs and 7½ minutes for hard boiled eggs.