Ingredients:

200g baby tomatoes

olive oil for drizzling

salt and black pepper

1 head of cauliflower – 500g

2 teaspoons baharat or mixed spice

1 tablespoon olive oil

2 tablespoons water

400g cooked smoked haddock, flaked

½ cup cooked peas

½ cup finely chopped raw broccoli stems and florets

1 disk feta cheese, cubed or crumbled

handful of chopped parsley

3 tbsp toasted flaked almonds

Directions:

1. Preheat the oven to 200 degrees C.

2. Drizzle the tomatoes with some olive oil, season with salt and pepper (and a bit of chili – optional) and roast for 20 minutes until the skins are wrinkled and pierced.

3. Break the cauliflower into florets and pulse to a "crumb" (must resemble fresh breadcrumbs) in a food processor.

4. Do this in a few batches so that the “crumb” does not become too fine.

5. Place the cauliflower in a casserole dish (non stick or cast iron and with a lid) add the water and oil and stir fry over a moderately high heat for about 4 minutes.

6. Add the baharat and a pinch of salt and stir fry for another 4 minutes.

7. Add the fish, peas, broccoli and tomatoes and gently mix through the cauliflower trying not to break the fish too much.

8. Switch off the heat, place a lid on the pan and let it stand for about 5 minutes until heated through.

9. Mix in the feta and parsley and check the seasoning.

10. Top with toasted flaked almonds and serve.

Bon Appetit!