This is a great vegetarian salad that is substantial enough for dinner. Roasting the vegetables and serving it still warm really makes it feel more hearty too. The combination of cauliflower, sweet potatoes fennel and feta is wonderful and the hazelnuts are the perfect finisher. Great for a mid-week dinner and one you can easily change to your tastes and based on what you have in the fridge!

Another great vegetarian meal that is suitable any time of the year and is filling enough to be a main meal without any addition. Particularly with the tangy lemony yoghurt dressing, this salad hits so many notes. I love the toasted nuts, and using lots of fresh herbs. It’s not the most cost effective of salads for that reason but there again there is no meat or fish, so swings and roundabouts I guess.

This salad is surprisingly delicious, in fact it is so good that it reinvigorated my use of cauliflower in my cooking altogether. This salad made me realise how versatile cauliflower can be and how flavoursome it is when roasted.

This dish is packed with cumin and slightly smoky spicy heat, reminiscent of commonly used flavours in Xinjiang province in China.