harissa cauliflower and beetroot salad

Serves: 4

Ingredients:
1 teaspoon sweet paprika
1 tablespoon harissa paste
2 tablespoon olive oil (divided)
½ large cauliflower head (diced in florets)
2 beetroot (peeled, and diced)
1.5 cups butter beans (cooked)
1 cup dry wholewheat couscous
1 cucumber (diced)
1 shallot (diced)
½ cup fresh dill (chopped)
¼ cup hazelnuts (roughly chopped)
salt to taste
golden dressing:
2 tablespoons fresh lemon juice
3 tablespoons tahini
2 tablespoons maple syrup
4 tablespoons water
1 teaspoon turmeric

Method:
preheat the oven to 200°c. combine the paprika, harissa and 1½ tablespoon olive oil.
line a large baking tray with baking paper. add the cauliflower florets and diced beetroots, and coat with the olive oil, paprika and harissa mix. bake in the middle of the oven for 30 minutes.
line a medium baking tray with baking paper. transfer the butter beans, and remaining ½ tablespoon of olive oil. combine to coat the beans. bake on the top rack of the oven for 20 minutes.
cook the couscous according to the packet instructions.
to make the golden dressing, in a small blender, add the lemon juice, tahini, maple syrup, turmeric, and water. blend until smooth. you can also whisk them in a small bowl with a fork, if you do not have a small blender available. · in a large serving bowl, combine the couscous, roasted cauliflower, beetroot, butter beans, cucumber, shallots, dill, hazelnuts, and golden dressing. adjust salt to taste.