• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place cauliflower on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. • When the cauliflower is done, add the honey and toss to coat.

• Meanwhile, thinly slice radish. Slice cucumber into half-moons. Slice lemon into wedges. Pick and thinly slice mint leaves. • In a small bowl, crumble cow's milk feta then combine with Greek-style yoghurt and a splash of water. Season to taste and set aside.  Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

TIP: The chicken is cooked through when it is no longer pink in the middle.

• In a large bowl, combine radish, cucumber, mint, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide salad between bowls. • Top with chicken and chermoula cauliflower. • Drizzle over feta yoghurt. Garnish with almonds. Serve with remaining lemon wedges. Enjoy!