- Blanch the cauliflower for 2-3 minutes then refresh and dry. Combine the chopped garlic, juice from one lemon, chopped red chilli, sumac, cinnamon, cumin, ground coriander, turmeric, smoked paprika and oil, then mix with the cauliflower- set to one side ready for the BBQ.
- Combine the grains and dress with the olive oil and lemon juice. Then add the diced plum tomato, cucumber, chopped parsley and mint. Set to one side.
- Chargrill the cauliflower until charred and caramelised on the edges.
- Plate the salad and top with the cauliflower. Finish with the zhoug dressing, pomegranate seeds, vegan feta and fresh parsley sprigs.