Merguez with cauliflower tabbouleh

35 MINUTES | SERVES 4 | EASY | LC

orange 1 large, juiced ground cinnamon a pinch sultanas 50g (use orange or golden sultanas if you can) merguez sausages 12 (see cook’s notes) sunflower oil 2-3 tsp flaked almonds 2 tbsp, toasted TABBOULEH cumin seeds 1 tsp caraway seeds 1 tsp lemon juice 3 tbsp extra-virgin olive oil 2 tbsp garlic 1 large clove, crushed red onion 1 small, finely chopped cauliflower 1 large, cut into florets kale 50g, stalks discarded flat-leaf parsley a small bunch mint a small bunch, shredded

• Put the orange juice and cinnamon in a small pan, heat until steaming and then stir in the sultanas. Remove from the heat and leave to soak for 30 minutes.

• For the dressing, toast the cumin and caraway seeds in a small frying pan for 1 minute. Tip into a bowl with the lemon juice, olive oil, garlic and onion. Stir and add seasoning.

• Pulse the cauliflower florets in a food processor until they resemble couscous.

Tip into a large bowl. Tear the kale leaves and parsley into pieces and put in the food processor. Pulse until finely chopped, then add to the cauliflower. Finally, add the mint leaves, stir in the dressing and season.

• Add enough sunflower oil to a frying pan to thinly coat the base. Add the sausages

(in batches if necessary) and fry, turning, until browned, crispy and cooked through. Divide the tabbouleh between plates and top with the merguez sausages, then spoon over the sultanas with their soaking juices and almonds.

PER SERVING 492 KCALS | FAT 28.2G SATURATES 8.1G | CARBS 25.3G | SUGARS 16.1G FIBRE 5.2G | PROTEIN 31.6G | SALT 1.6G