Aine Carlin
A middle-eastern traditional dish made with toasted pita, full of flavour.
1 small cauliflower head, broken into small florets
1 little gem lettuce
5-6 cherry tomatoes, halved
1/3 large cucumber, peeled, deseeded and cut into half moon shapes
5-6 radishes, roughly chopped
2 pittas, toasted
30g (or 2tbsp) flat leaf parsley
30g coriander
15g (or 1tbsp) mint
For the cauliflower marinade:
1 tsp smoked paprika
1 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp chilli powder
1/2 tsp allspice
Pinch cayenne pepper
Juice 1 lime
1 tsp agave
1 tbsp olive oil
Sea salt and pepper
For the chilli salad dressing:
1 tsp chilli paste from a jar
1 tbsp red wine vinegar
1 tsp agave
Juice 1/2 lime
3 tbsp olive oil
Salt and pepper
For the tahini dressing:
3 tbsp hummus
2 tbsp tahini
1 tsp agave
Juice 1/2 lime
1/4 cup water
A middle-eastern traditional dish made with toasted pita, full of flavour.
Pre-heat the oven to 200 degrees celsius/350 fahrenheit.
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