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1. Preheat your oven to 220°C (425°F). Cut the carrots into thin batons, break the cauliflower into small florets, and slice the red onions into wedges. Mince the garlic cloves.
3 piece Carrots,
0.5 piece Cauliflower,
2 piece Red onion,
3 clove Garlic cloves
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2. In a small bowl, combine the cumin, coriander, smoked paprika, cinnamon, and cayenne. Toss the carrots, cauliflower, red onion, and cherry tomatoes on a large rimmed baking tray with half the spice mix, the minced garlic, 3 tablespoons of olive oil, and a generous pinch of salt and black pepper. Spread in a single layer and roast for 20–25 minutes until the edges are caramelised and tender.
3 tbsp Olive oil,
0.8 tsp Ground cumin,
0.8 tsp Ground coriander,
0.5 tsp Smoked paprika,
0.2 tsp Ground cinnamon,
0.1 tsp Cayenne pepper,
Salt,
Black pepper,
200 g Cherry tomatoes
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3. While the vegetables roast, place the couscous in a large heatproof bowl. Bring the stock to a boil and pour it over the couscous. Cover tightly with a plate or cling wrap and let it steam for 5 minutes. Fluff with a fork, then squeeze in the juice of half the lemon and season with salt.
1.5 cup Couscous,
1.5 cup Chicken or vegetable stock,
0.5 piece Lemon
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4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, honey, juice of the remaining lemon half, and the rest of the spice mix. Pat the salmon fillets dry, season with salt and pepper, and brush generously with the honey-spice glaze.
4 piece Salmon fillets,
1 tbsp Olive oil,
0.8 tsp Ground cumin,
0.8 tsp Ground coriander,
0.5 tsp Smoked paprika,
0.2 tsp Ground cinnamon,
0.1 tsp Cayenne pepper,
Salt,
Black pepper,
0.5 piece Lemon,
1 tbsp Honey
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5. Once the vegetables are roasted, remove the tray from the oven. Fold the fluffed couscous into the roasted vegetables directly on the tray, spreading it evenly. Nestle the glazed salmon fillets on top, skin-side down. Return to the oven and bake at 220°C (425°F) for 10–12 minutes until the salmon is just cooked through and the glaze is slightly caramelised.
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6. Remove from the oven. Scatter the freshly chopped parsley and torn mint leaves generously over the tray. Serve directly from the baking dish with a dollop of Greek yogurt alongside.
0.2 cup Fresh flat-leaf parsley,
0.2 cup Fresh mint leaves,
0.5 cup Greek yogurt (to serve)
