For the roasted cauliflower
1 large cauliflower, cut into small florets
2 tsp ground cumin
2 tsp turmeric
½ tsp chilli powder
4 tbsp olive oil
For the roasted sweet potato
1 large sweet potato, peeled and cut into 3cm chunks
2 tsp paprika
½ tsp chilli flakes
Olive oil, to drizzle
For the black rice
100g black rice, washed and drained
1 small bunch of mint, finely chopped
2 tbsp extra virgin olive oil
For butterbean falafel
500g butterbeans, cooked and drained
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground black pepper
¼ tsp ground ginger
¼ tsp ground allspice
¼ tsp nutmeg
1 tsp salt
2 spring onions, finely sliced
2 garlic cloves, crushed
Small bunch of coriander, roughly chopped
Small bunch of flat-leaf parsley, long stems removed, roughly chopped
½ tsp baking powder
4 tbsp sesame seeds
For the pickled vegetables
60g caster sugar
100ml rice wine vinegar
70g red cabbage, finely shredded
For the marinated curly kale
100g curly kale, shredded
For the lemon tahini dressing
2 tbsp cashews
2 tbsp tahini
3 tbsp water
3 tbsp olive oil
1 lemon, juice and zest
1 garlic clove, peeled and crushed
For the roasted cauliflower and sweet potato, preheat a Miele Oven to Fan Plus 190°C. Place the cauliflower florets and sweet potato into two separate mixing bowls and add the remaining ingredients for each, into each bowl. Mix the vegetables well with their spices and decant each vegetable mix onto two roasting trays. Place the trays into the oven and roast for 25 minutes. Once cooked, allow to cool and add the chopped coriander to the sweet potato. Transfer to a lidded container and refrigerate until needed.
For the black rice, place the black rice into a solid steam container. Pour over enough boiling water to come 1 cm above the surface of the rice. Place the container in a Miele Steam Oven. Steam for 35 minutes at 100°C. Once cooked, drain through a sieve and cool quickly under cold water. Leave to drain well.
Add the remaining ingredients to the rice and mix well. Transfer to a lidded container. Keep refrigerated until needed.
For the pickled vegetables, make the pickling liquor by placing the sugar, vinegar, and water into a saucepan. Bring to the boil and set aside.
Place the peppers and cabbage into two separate bowls and pour the pickling liquor equally over each. Cover the bowls and refrigerate until needed.
For the marinated curly kale, place the kale into a mixing bowl and add the lime and olive oil. Mix well and leave in the fridge to marinade until needed.
For the tahini dressing, place all the ingredients into a blender and blend until smooth. Transfer to a squeezy bottle and refrigerate until needed.
For the falafel, put half of the butter beans into a food processor and blend until smooth. Add the spices, spring onions and garlic and blend again. Add the remaining butter beans and fresh herbs and pulse until combined. Roll the falafel mix into 16 small balls.
Sprinkle the sesame seeds onto a small plate and use to coat both sides of the falafel. Transfer to a small tray and place into the freezer for 20 minutes to firm up.
To cook the falafel, heat the oil in a medium sized frying pan and begin to shallow fry the falafels on each side for three minutes, or until golden brown. Keep covered with tin foil until ready to serve.