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 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