1 large head of cauliflower, cut into little “florets"
1 cup of cooked Mount Zero Organic Australian Chickpeas
1 cup of cooked Mount Zero Organic Australian Quinoa
1 bunch of spring onions, finely sliced
1 bunch of parsley, roughly chopped
1 bunch of mint, roughly chopped
4 large figs, cut into quarters
50g sumac
75ml saba (best bought from a quality delicatessen. If not available – use vincotto or an aged balsamic vinegar)
100ml fresh lemon juice
50ml Mount Zero Apple Cider Vinegar
3 cloves of garlic, finely diced
20g cumin seeds, lightly roasted in a pan and ground with a mortar & pestle
250ml Mount Zero Frantoio Extra Virgin Olive Oil
Salt and pepper to taste
Ingredients
Method
Blanch cauliflower pieces in a large pot of salted water for 2 minutes, remove and drain onto a 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, and extra virgin olive oil and set aside – this is a dressing for the salad.
In a new large stainless steel bowl combine the roasted cauliflower pieces, chickpeas, quinoa, spring onions, mint, parsley, and 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 its own or as an accompaniment to grilled lamb!
