Fresh, tasty, quick and good for you. 

Ingredients

300g cauliflower florets
2 tsp rapeseed oil

Juice and zest of 1 lemon

1 tsp ras el hanout

I garlic clove sliced

150g young spinach

1/2 tsp harissa

75g Greek yoghurt

Method

Whizz the florets in a food processor in short bursts until it resembles couscous. Heat 1 tsp of oil in a shallow pan, add the cauliflower, season and stir fry over a high heat for 3-4 minutes until it starts to turn golden. Add 3 tablespoons of water, cover with lid and cook over a low heat for 4 minutes until tender and water has evaporated. Remove and keep warm.

Squeeze half the lemon over the salmon and dust with the ras el hanout on both sides. Heat the remaining oil and fry the salmon over a medium high heat for 3 minutes each side. Remove and keep warm.

Add the garlic to the oil left in the pan and cook until it sizzles, add the spinach and cook until wilted.

Add the zest and remaining lemon juice to the cauliflower and spoon onto plates.  Top with spinach and salmon. Stir the harissa into the yoghurt, season and serve on the side.