Grilled Cauliflower Salad

1 large cauliflower 30ml olive oil salt and pepper

30ml toasted sesame seeds

TAHINI DRESSING:

60ml tahini paste

1 garlic clove, crushed

30ml rice vinegar grated zest of 1 lemon

15ml lemon juice

30ml water

30ml honey

30ml olive oil

5ml sesame oil

45ml yoghurt

60ml finely chopped fresh parsley

Cut the cauliflower into large florets and cut each into 1cm-thick slices.

Drizzle them with olive oil and season with salt and pepper.

Prepare the braai and cook the cauliflower over direct heat on the hot grid until golden on both sides.

Place on a platter and drizzle with the tahini dressing. Sprinkle with toasted sesame seeds.

DRESSING: Whisk the tahini, garlic, vinegar, lemon zest and juice, water, honey, olive oil, sesame oil and yoghurt together. Season with salt and pepper. Add parsley. Add more water if not thin enough to pour. Serves 6.