Spiced cauliflower salad with pomegranate and tahini dressing

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Flavoursome roasted cauliflower, crusted with zesty Za’atar spice mix. Served with sweet and tangy pomegranate, and creamy tahini dressing. Delicious

 

Ingredients

1 cauliflower, cut into florets

1 tbsp middle eastern Zaatar

1 cup mint, torn

35g pine nuts, toasted

Seeds from 1/2 pomegranate

60g dried barberries, rehydrated in water for 10 mins then chopped

FOR THE DRESSING:

1/4 cup Spiral organic tahini

2 tbsp lemon juice

2 tbsp Barambah natural yoghurt

1 clove garlic, crushed

Method

  • Preheat oven to 200c
  • Toss Cauliflower, 2 tbsp olive oil and Zaatar together in a bowl
  • Scatter the cauliflower in a baking dish and roast for around 50 mins, or until cooked through and charred slightly
  • Meanwhile, make the dressing by combining all the ingredients in a small bowl. You may need to add a dash of warm water to help combine. Set aside
  • Toast the pine-nuts quickly in a dry pan, watching that they don’t burn
  • Once the cauliflower is cooked, toss with half the mint and then scatter onto a shallow serving dish
  • Top with the remaining mint, pine nuts, rehydrated barberries and pomegranate seeds
  • Dress shortly before serving