Moroccan cauliflower salad

35 MINUTES | SERVES 4 EASY | V GF

cauliflower 1 large, separated into florets and leaves reserved olive oil 2 tbsp, plus extra for frying ras el hanout 1 tbsp red onion 1, thinly sliced garlic 1 clove, thinly sliced red chilli 1, finely chopped dried cranberries 60g flat-leaf parsley a large bunch, roughly chopped flame or golden raisins 4 tbsp dates 6, pitted and chopped mint a small bunch, roughly chopped pine nuts 30g, toasted walnuts 50g, roughly chopped pomegranate seeds 50g DRESSING tahini 2 tbsp natural yogurt 4 tbsp turmeric Ω tsp mint a small bunch, roughly chopped, plus extra to serve lemon Ω, juiced

• Heat the oven to 190C/fan 170C/gas 5. Toss together the cauliflower florets and leaves, oil, ras el hanout and some seasoning. Tip onto a baking tray and roast for 30 minutes or until starting to crisp.

• Meanwhile, heat a frying pan over a medium-high heat and cook the onion and garlic with a drizzle of oil until softened and turning golden.

• Mix together the rest of the salad ingredients in a large bowl, except the pine nuts, walnuts and pomegranate seeds. Stir in the fried onion and garlic.

• Mix together all of the dressing ingredients in a small bowl. Add the cauliflower to the salad and toss well. Serve on a platter drizzled with the tahini dressing, pomegranate seeds, pine nuts, walnuts and a final scattering of mint, if you like.

PER SERVING 572 KCALS | FAT 20G

SATURATES 10.4G | CARBS 82.3G | SUGARS 54.5G

FIBRE 4.7G | PROTEIN 5.5G | SALT 0.4G