• Set your air fryer to 200°C. 
• Cut cauliflower into small florets.
• In a large bowl combine cauliflower with a 
drizzle of olive oil and chermoula spice blend. 
Toss to coat.
• Place cauliflower into the air fryer basket and 
cook for 6-8 minutes. Allow to cool slightly. 
TIP: No air fryer? Prep cauliflower as above and add 
to a microwave-safe plate with a splash of water. 
Cover with damp paper towel. Microwave on high 
for 3 minutes. Heat a large frying pan over 
medium-high heat with a drizzle of olive oil. Drain 
excess water from cauliflower. Add cauliflower to 
pan and cook, until softened and browned, 
4-5 minutes. 

• Meanwhile, thinly slice onion (see ingredients).
• Roughly chop cucumber and roasted almonds. 
• Finely chop garlic. 
• Drain and rinse lentils.
• In a small microwave-safe bowl, combine half 
the garlic and a drizzle of olive oil. Microwave in 
10 second bursts, until fragrant, 1 minute.
• Add Greek-style yoghurt to garlic oil, stirring to 
combine. Season to taste with salt and pepper.

• In a medium saucepan, heat a drizzle of olive oil
over medium-high heat.
• Cook onion, stirring, until softened, 4-5 minutes.
• Add the remaining garlic and lentils and cook, 
stirring until fragrant, 1 minute.

• To the pan with lentils, add the water and stock 
concentrate and bring to the boil.
• Add couscous, stir to combine. Cover with a lid 
and remove from heat.
• Set aside until water is absorbed, 5 minutes. 
Fluff up with a fork

• In a medium bowl, combine mixed salad leaves, 
cucumber and a drizzle of olive oil and white 
wine vinegar. Season to taste. 

• Divide lentil-couscous between bowls.
• Top with salad and roast cauliflower.
• Drizzle over garlic yoghurt. 
• Sprinkle over roasted almonds to serve. Enjoy!