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(Serves 2) 1 small cau­li­flower, bro­ken into flo­rets 1tsp (heaped) co­conut oil 2 shal­lots, finely diced 1 large car­rot, finely diced 2 gar­lic cloves, grated 1cm piece of fresh ginger, grated Hand­ful of raisins Hand­ful of toasted flaked al­monds Sea salt and freshly ground black pep­per

For the ras el hanout:

1tsp (heaped) ground cumin 1tsp ground co­rian­der 1tsp turmeric 1/2tsp ground ginger 1/2tsp all­spice 1/2tsp pa­prika 1/4tsp cin­na­mon 1/4tsp freshly grated nut­meg

For the roasted figs:

2 ripe figs 1tsp co­conut oil Driz­zle of agave nec­tar Pome­gran­ate mo­lasses Salt

To gar­nish:

1tsp (heaped) Quick Pre­served Lemons (recipe below) Creamy Cour­gette Dip (recipe below) Pre­heat the oven to 180C/gas mark 4. Pre­pare the roasted figs. Run a knife through the figs so that they form quar­ters but be sure to leave them at­tached at the bot­tom. Grease a small oven­proof dish with the co­conut oil. Place the figs in the dish, driz­zle with agave and pome­gran­ate mo­lasses and sprin­kle over some salt. Roast for 25-30 min­utes or un­til they are soft and juicy.

Mean­while, put the cau­li­flower in a food pro­ces­sor and pulse un­til it be­comes like cous­cous.

Heat the co­conut oil in a heavy-based fry­ing pan. Add the shal­lots, car­rot, gar­lic and ginger and fry over a medium heat un­til they be­gin to soften. Fry for five min­utes be­fore adding the cau­li­flower cous­cous.

Add the ras el hanout spices to the pan and stir-fry for about 10 min­utes. Take off the heat and stir through the raisins. Check for sea­son­ing and set aside to cool for a few min­utes be­fore adding the flaked al­monds, re­serv­ing a few for serv­ing. TO MAKE THE QUICK PRE­SERVED LEMONS: 2 large lemons, un­waxed, prefer­ably or­ganic 6tbsp agave nec­tar

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