Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the cauliflower into small florets and thinly slice the stalk, discarding the leaves. Peel the carrots and chop them into chunky batons. Scatter both into a large roasting tin. Drizzle over 1 tbsp olive oil, add a generous 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.

Make the tahini dressing by peeling the garlic and finely grating it into a bowl. Squeeze in the juice from the lemon and spoon in the tahini. Add a small pinch of cayenne pepper (cayenne is HOT, 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 dressing. Set aside.

Cut away any tough stalks from the spinach and roughly shred the leaves. When the bulgar wheat is tender, use a fork to fluff it up, and stir in the spinach along with the roast veg. Fold through the tahini dressing.

Pile the salad onto plates. Roughly tear up the coriander and scatter over the top to serve.