Curried Cauliflower & Rye Berry Salad

Preheat the oven to 160°C/ Gas 3.

Cut the cauliflower into bite-sized florets. Put the florets in a bowl and toss together with the olive oil, curry powder and salt and pepper to taste. Spread out on a baking tray and roast in the preheated oven for about 10 minutes – the cauliflower should be more on the firm side than soft.

Meanwhile, place the parsley in a large salad serving bowl. Remove the outer layer from the spring onions and finely slice both the green and white bits at an angle and add to the bowl. Lightly crumble the feta into the same bowl with your fingers and set aside.

When the cauliflower is cooked, remove from the oven and allow to cool slightly. Add to the bowl along with the raisins and cooked grains. Stir, then add oil and a squeeze of lemon juice, if needed, then season to taste with salt and pepper and serve. It is delicious when eaten slightly warm, but also nice cold the next day too.