Roasted Cauliflower & Parsley Salad

Serves 6 (with the lamb shawarma)

600g cauliflower, trimmed, cut into florets ⅓ cup olive oil

¼ cup lemon juice

6 fresh dates, pitted and chopped

2 cups chopped flat-leaf parsley

½ cup chopped dill

¼ cup toasted almonds, chopped 6 radishes, thinly sliced into rounds

Preheat oven to 220°C (200°C fan forced). Toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Place on a baking tray and then roast for 25-30 minutes, or until tender and lightly charred.

Whisk the remaining oil, lemon juice and chopped dates together, and season with salt and pepper.

Place the roast cauliflower, parsley, dill, almonds and radishes in a bowl. Add the dressing and toss to combine. Serve with the lamb shawarma.