2 tbsp olive oil
½ bunch Rosemary
Salt and pepper to season
Roasted Cauliflower
1 head cauliflower1 tsp paprika
1 tsp ground cumin
¼ cup olive oil
½ tsp garlic powder
Sea salt and ground black pepper to season
Grated parmesan and lemon wedges to serve
Tomato and Lemon salad
2 medium lemons, pips removed, sliced, chargrilled6 heirloom tomatoes, sliced
¼ bunch flat leaf parsley, leaves picked
¼ bunch mint, leaves picked
1 pomegranate, seeds only
½ small red onion, finely sliced
100g salad leaves
2 tbsp olive oil
2 tbsp red wine vinegar
Salt and Pepper to season
Tahini Yoghurt Dressing:
125g plain Greek style yoghurt¼ cup tahini paste
1 tbsp garlic, crushed
1 tbsp ground cumin
1 tbsp lemon juice
