Cauliflower Quinoa Salad

1 large head of cauliflower cut into little “florrettes"
1 cup of cooked Mount Zero Kabuli chickpeas
1 cup of cooked Mount Zero quinoa

1 bunch of spring onions finely sliced
1 bunch of parsley rough chopped
1 bunch of mint rough chopped
4 large figs cut into quarters
50g sumac spice
75ml saba – best bought from a quality delicatessen (if not available – use vincotto or an aged balsamic vinegar)
100ml fresh lemon juice
50ml white wine vinegar
3 cloves of garlic fine diced
20g cumin seeds – lightly roasted in a pan and ground in the mortar & pestle
250ml extra virgin olive oil

100ml blend olive oil

Salt and pepper to taste

Blanch cauliflower pieces in a large pot of salted water for 2 minutes, remove and drain on to paper towel to remove all water.
Coat blanched cauliflower in extra virgin olive oil, season with salt and pepper and roast in a hot oven for 8 minutes or until cauliflower pieces have a nice golden colour and slightly crisp edge then set aside.
In a large stainless steel bowl combine the lemon juice, white wine vinegar, garlic, ground cumin seeds, extra virgin olive oil and blend oil and set aside – this is a dressing for the salad.
In a new large stainless steel bowl combine the roasted cauliflower pieces, chickpeas, red quinoa, white quinoa, spring onions, mint, parsley, sumac and dress with the lemon dressing, season well.
Spread the combined cauliflower dressed salad on a large platter and top with the pieces of figs, drizzle generously with the saba and serve.
Great a dish on it’s own or as an accompaniment to grilled lamb!