delicious - - ENTERTAINING. -

1/4 cup (70g) tahini Juice of 1 lemon 2 tsp ex­tra vir­gin olive oil 1 small gar­lic clove, crushed

1/4 cup coarsely chopped flat-leaf pars­ley

Pre­heat the oven to 220°C (al­ter­na­tively, heat a bar­be­cue to high heat). Grease a bak­ing tray and line with foil (if us­ing a bar­be­cue, en­sure the tray is flame­proof and fits bar­be­cue).

Com­bine cur­rants and vine­gar in a bowl and set aside un­til needed.

Place cauliflower on pre­pared tray and scat­ter with pa­prika, cumin and 1 tsp each salt flakes and ground black pep­per. Add olives to tray. Driz­zle over the oil. Roast at the bot­tom of the oven (or in

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