This salad can be made ahead but you should add the watercress at the very last minute to avoid it wilting too much. If you don’t have watercress to hand, you could use rocket instead.
Serves 4 as a side dish
½ head of cauliflower
1 1/2 cups cooked bulgur wheat
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground sweet paprika
2 tablespoons green olives, sliced
2 spring onions, chopped
8 natural dried apricots, finely chopped
20g fresh dill
20g fresh coriander
30g fresh parsley
Salt and pepper
Pre-heat your oven to 180C, remove the florets from the cauliflower head, rinse then place on a baking tray. Take the lemon; cut in half then squeeze its juice over the cauliflower florets. Sprinkle the dried spices over the cauliflower along with some salt, pepper and olive oil then roast in the oven for about 20 minutes.
Once the cauliflower is cooked, place it in a large mixing bowl, along with any pan juices then add the cooked bulgur wheat. Add the olives, spring onions, apricots then roughly chop the fresh herbs, adding them to the bowl before mixing the ingredients.
Add about a tablespoon and a half of cider vinegar, salt, pepper and a good glug of olive oil to dress the salad. Finally add the watercress, mix well then serve.