Preheat the oven to 220°C/200°C fan-forced. Peel the kumara and cut into bite-sized chunks. Cut the cauliflower into small florets. Cut the red onion into wedges.

Place the kumara, cauliflower, onion and Souk Market spice blend on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray and roast until tender, 20-25 minutes. Remove the tray from the oven and set aside to cool slightly.

While the veggies are roasting, add the water to a medium saucepan and bring to the boil. Add the Israeli couscous and vegetable stock powder to the pan, stir, cover with a lid and reduce the heat to low. Cook until just tender, 8-10 minutes. Remove from the heat and allow to cool slightly, uncovered.

In a large bowl, combine a drizzle of olive oil with the vinegar and honey. Season and mix well to combine. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes.

Add the mixed salad leaves, roasted veggies and Israeli couscous to the bowl with the dressing and toss well to combine.

Divide the roast cauliflower and Israeli couscous salad between plates. Scatter the goat cheese over the salad. Sprinkle with the toasted almonds.