Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Slice the cauliflower into small florets and thinly slice the stalk (see our tip, overleaf, for what to do with the leaves). Peel the carrots and chop them into batons. Add the prepped veg to a large roasting tin. Drizzle over 1 tbsp olive oil, add a pinch of salt and pepper and toss to coat. Roast for 25 mins, turning halfway.

While the veg roast, roughly chop the dates and tip them into a large mixing bowl. Tip in the bulgar wheat and add 150ml boiling water with a pinch of salt. Cover the bowl with a lid or plate and set aside for 15 mins. The bulgar wheat will soak up the water and become tender.

Meanwhile, make the tahini dressing. Peel the garlic and grate it into a bowl. Juice in the lemon and dollop in 1 tbsp tahini. Add a small pinch of cayenne pepper (it's very spicy, so use as much or as little as you prefer), and a pinch of salt and pepper. Add 1 tbsp olive oil and 2 tbsp water and stir to make a smooth dressing. Set aside.

Pop the spinach into a bowl of cold water, swirl it round to wash off any grit, then rinse and trim off any dry ends. Shred the leaves. When the bulgar wheat is tender, drain any remaining water and use a fork to fluff up the grains. Fold in the spinach, roast veg and the tahini dressing.

Heap the salad onto a couple of plates. Roughly tear over the coriander to serve.