• Preheat oven to 240°C/220°C fan-forced. Cut tomato and onion (see ingredients) into thick wedges. • Place tomato, onion, and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.

• Meanwhile, roughly chop parsley. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste. TIP: Patting the skin dry helps it crisp up in the pan!

• Divide roast veggies and pearl couscous between plates. • Top with salmon & crumbled goat cheese. • Garnish with flaked almonds and parsley to serve. Enjoy!