Ingredients

1 head cauliflower, cut into thin wedges or chunks. Save any leaves or stalks

2 tbsp Early Harvest Olive Oil

¼ tsp salt

125g Greek style yoghurt

40g Zhoug

5 Poponcini Peppers, cut into small pieces

2 Beldi Preserved Lemons, flesh removed, skin cut into small pieces

45g roasted broad beans

Sea salt and pepper, to taste

Ingredients

1 head cauliflower, cut into thin wedges or chunks. Save any leaves or stalks

2 tbsp Early Harvest Olive Oil

¼ tsp salt

125g Greek style yoghurt

40g Zhoug

5 Poponcini Peppers, cut into small pieces

2 Beldi Preserved Lemons, flesh removed, skin cut into small pieces

45g roasted broad beans

Sea salt and pepper, to taste

1

Heat the oven to 225C/ 215C fan / gas mark 7

2

Most recipes will tell you to throw the cauliflower leaves and stalks away but they are both edible and delicious if you take the time to use them. Wash them and then chop them up, cutting across the length. Put a small pan on medium heat and add 1tbsp olive oil. When hot, add the stalks and a few pinches of salt and cook till they start to soften, stirring now and again.

3

Put the cauliflower in a bowl and season with ¼ tsp salt and the remaining olive oil. Place on a shallow baking tray and roast for around 15 -20 minutes. You want the edges to colour and crisp up but retain some bite in the middle.

4

Arrange both the cooked leaves and the roasted cauliflower on a large serving plate and season to taste with salt and pepper, then put spoonfuls of the yoghurt and Zhoug dotted around all over it. Scatter the poponcini peppers, preserved lemon and roasted broad beans over the top and serve.