Roasted Carrot and Date Salad
Preheat your oven to 200°C.
Peel and chop the carrots, get them in a roasting tray with the oil and salt and into the oven.
Cook the giant couscous in salted water. Meanwhile mix the honey, vinegar and 2 tbsp of oil together in a small bowl.
After about 20 mins of roasting, pour that mix over the carrots and pop back into the oven for another 10 mins.
Tear up the dates and remove the stones, then slice the parsley. Add both to a big bowl along with a good pinch of salt, the chilli flakes, cumin and a big squeeze of lemon.
Then go in with the carrots and a splash of that glaze from the pan and give everything a good mix.
Stir the salt and coriander into the yoghurt and spread the mix over a big plate. Spoon over the carrots and couscous and finish with a good drizzle of olive oil.