With a 10k run looming, I decided that eating more veggie meals would help me lose weight and would therefore make the event more achievable. That and the fact we had a cauliflower in the fridge that needed using, I looked and found this recipe, which looked very interesting indeed. I ended up making quite a few changes, partly because I realised a little too late that the other dish I was serving up with this, Fennel & Squash Salad with Pearl Barley, was actually very similar.

Anyway, one of the stand outs from this recipe was the Sesame Yoghurt Dressing, which was ridiculously easy to make and provided a great contrast to the spicy cauliflower, softening the spices with a lingering sesame aftertaste. I think wholegrain rice would work better than the pearl barley, although will be a touch heavier. The crumbled feta was eschewed this time, but I think would be a very welcome addition.

Roast Cauliflower with Sesame Yoghurt Dressing and Lemon Harissa Oil (Serves 2)

100g pearl barley or wholegrain rice

1 medium cauliflower, broken into florets

2 tsp cracked coriander seeds

1 tsp turmeric

3 cloves garlic

handful fresh mint

handful fresh parsley

Glug of Olive Oil

100g crumbled Feta (optional)

Sesame Yoghurt Dressing

1tbsp Tahini

4tbsp plain yoghurt

Lemon Harissa Oil

100ml Olive Oil

Zest & juice of half a lemon

2tsp harissa paste

Start cooking the pearl barley or rice, as per instructions (pearl barley usually takes around 50 mins). Mix the cauliflower, garlic, coriander seeds and turmeric in a roasting tin with the glug of olive oil, and put in the oven for about 10 minutes, until florets are tender.

Whisk the tahini with a couple of tbsp of hot water, to loosen up, then add the yoghurt.

Add all the ingredients for the lemon harissa oil to a jar and shake vigorously, until mixed.

Drain the pearl barley or rice, then mix in with the cauliflower and the herbs. Add the feta, if using, at this point.

Serve the cauliflower, then drizzle over the yoghurt dressing and some lemon harissa oil. Tasty!