CHARGRILLED CAULIFLOWER SALAD WITH TAHINI DRESSING
1 cauliflower, cut into florets 1⁄4 cup olive oil 2 tsp ground sumac 1⁄2 loaf sourdough bread, thick slices 2 baby gem lettuce, leaves separated 1 cup parsley leaves 4 slices prosciutto, torn 1⁄4 cup chopped roasted hazelnuts Lemon wedges, to serve
1⁄4 cup tahini 2 tbsp olive oil 2 tbsp lemon juice 1 tbsp white wine vinegar 1 tbsp water 1 garlic clove, crushed 1 tsp finely grated lemon rind
1 In a large bowl, toss cauliflower, half oil and sumac. 2 Preheat a chargrill plate on high. Grill cauliflower 5-6 minutes each side until grill lines appear. Drizzle bread with remaining oil. Chargrill 2 minutes each side. Set aside. 3 TAHINI DRESSING In a jug, whisk all ingredients until combined. Season to taste. 4 Arrange lettuce and parsley on a platter. Top with cauliflower and a drizzle of dressing. Scatter prosciutto and nuts over. 5 Serve with chargrilled bread and lemon wedges.