1. Drizzle olive oil over cauli blossom, roast at 180c, roast until golden and crisp.
2. Combine 200g greek yoghurt with 1.5 Tbls of tahini, juice of a lemon (zest it first),1 tsp of cummin, 1 garlic clove minced and season with salt and pepper.Whisk with fork to combine.
3. Drizzle dressing on top, add a handful of chopped parsley and half a pomegranate. Give a big crack of pepper and some salt flakes… move over jamie!
If you have some nuts (walnuts, pistachios, almonds - roast them for 10 mins and crumble on top)
