Blackened Steak & Roasted Cauliflower Salad

Roast the veggies: Wash and dry all produce. On a large baking sheet, toss the cauliflower and bell peppers with a large drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through roasting, until golden, 25-30 min.

Prep: Bring a large pot of salted water to a boil. Coarsely chop the parsley leaves. Mince or grate the garlic. Halve, then thinly slice the shallot.

Cook the couscous: Meanwhile, add the Israeli couscous to the boiling water and cook for 7-9 min, until al dente. Drain and rinse under cold water. Transfer to a medium bowl.

Pickle the shallots and raisins: In a small pot, combine the red wine vinegar with shallots, raisins and 2 tbsp water (double for 4 people). Bring to a boil over high heat, then remove from heat and give it a good stir, then set aside. (TIP: Instead of stovetop cooking, microwave this mixture in a microwave-safe bowl for 1 minute, if you have one!)

Cook the steak: Season the steak with paprika, salt and pepper. Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set aside to rest for 5 min.

Assemble the cauliflower salad: Into the couscous, add the roasted cauliflower and bell peppers, pickled shallot and raisins (and any leftover liquid), parsley, as much garlic as you like, and almonds. Add a drizzle of oil and season with salt and pepper to taste.