ZAATAR-ROASTED CAULIFLOWER WITH BABAGANOUSH & PICKLED SHALLOTS

SERVES 6 / PREPARATION 10 MINUTES PLUS PICKLING TIME / COOKING 25-30 MINUTES

Charring the eggplants directly over gas until blackened gives the most amazing smoky flavor to the babaganoush. However, if you don’t have gas or access to a barbecue I’ve offered an oven grill alternative. You’ll find shallots at most supermarkets. They’re slightly sweeter and milder than a red onion, but if you’d prefer, use red onion instead. To keep this plant-based, use brown rice syrup instead of honey in the babaganoush.

PICKLED SHALLOTS

3 large shallots, peeled and finely sliced 60ml (¼ cup) apple cider vinegar 1 tablespoon raw sugar

1½ teaspoons fine sea salt

ZAATAR

2 tablespoons dried thyme 1 tablespoon sesame seeds, toasted 2 teaspoons sumac

1 medium cauliflower olive oil a handful each of fresh mint and flat parsley leaves extra virgin olive oil, to drizzle

BABAGANOUSH

2 medium eggplants (approx 500g) 60ml (¼ cup) hulled tahini

2 tablespoons freshly squeezed lemon juice 1 clove garlic, peeled

½ teaspoon honey (optional)