Salad stunners!

Ditch the limp lettuce – these meals are filling enough for weeknight dinners

CHARGRILLED CAULIFLOWER SALAD WITH TAHINI DRESSING

SERVES 4 PREP 15 MINS COOK 20 MINS

• 1 cauliflower, broken into florets

• ¼ cup extra-virgin olive oil

• 2 tsp ground sumac

• ½ sourdough bread, cut into thick slices

• 4 slices prosciutto, torn

• 2 baby gem lettuce, leaves separated

• 1 cup loosely packed fresh flat-leaf parsley leaves

• ¼ cup coarsely chopped roasted hazelnuts

• lemon wedges, to serve TAHINI DRESSING

• ¼ 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 the oil and sumac.

2 Heat a chargrill plate on high. Grill cauliflower 5-6 mins each side or until grill lines appear. Drizzle bread with remaining oil. Chargrill 2 mins each side or until grill lines appear. Set aside. Add prosciutto to hot plate. Cook 2-3 mins until crispy.

3 TAHINI DRESSING In a jug, whisk all ingredients until combined. Season to taste.

4 Arrange lettuce and parsley leaves on a platter. Top with cauliflower and drizzle with the dressing. Sprinkle with crispy prosciutto and hazelnuts.

5 Serve with chargrilled bread and lemon wedges.