ROASTED CAULIFLOWER SALAD

SERVES 2-3 AS A SIDE DISH

1 large cauliflower head 2 tbsp olive oil, plus extra to drizzle ¼ cup parmesan, grated 1 cup mint leaves 1 cup flat-leaf parsley 1 small bunch chives 2 tbsp currants 2 tbsp toasted sunflower seeds 2 tbsp toasted pumpkin seeds 1 tbsp black sesame seeds, to garnish Smoked paprika, to garnish

Tahini yoghurt dressing

⅔ cup thick natural yoghurt 3 tbsp tahini 1 small clove garlic 1 tsp raw honey 2 tsp lemon juice ½ tsp sesame oil Preheat the oven to 200ºC and line a tray with baking paper. Cut the cauliflower into bite-sized florets, drizzle with the 2 tablespoons of olive oil and season with flaky sea salt and pepper.

Roast the cauliflower at the top of the oven for 25 minutes or until just starting to turn golden. Scatter over the cheese, then return to the oven for a further 5 minutes or until the cheese has melted and the cauliflower has started to char.

While the cauliflower is roasting, make the tahini yoghurt dressing. Put all of the dressing ingredients into a blender with a pinch of salt and pepper and blend until smooth. Taste and check the seasoning. If you need to thin the dressing, just add a little milk, then blend it again.

Roughly chop the mint, parsley and chives and place in a large bowl (reserving some to use as a garnish), then toss with the roasted cauliflower, currants, sunflower seeds, pumpkin seeds and tahini yoghurt dressing. (Or you can layer all the ingredients on a serving platter and drizzle the dressing over the top.) Pile the tossed salad onto a serving platter and scatter over the sesame seeds, paprika and reserved herbs. Drizzle with a little oil.