1 head cauliflower
2-3 large tomatoes, deseeded and finely chopped
1 cucumber, deseeded and finely chopped
5-6 radishes, finely chopped
1 green bell pepper, finely chopped
4 green onions, thinly sliced on the bias
1 bunch mint leaves, shredded
1 bunch coriander leaves, finely chopped
1 bunch flat-leaf parsley, finely chopped
Zest and juice from 1 lemon
2 tablespoons good-quality olive oil
Sea salt and ground black pepper, to taste
Toasted Nut Mix
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 cup hazelnuts
1/4 cup almonds
1/4 cup cashews
2 teaspoons za’atar
Pinch of sea salt
1. To make the nut mix: Place the cumin and coriander seeds in a dry pan over medium heat. Roast for 2 to 3 minutes, or until fragrant, then pour into a mortar. Grind with a pestle until you have a powder. Add the hazelnuts, almonds, and cashews to the same pan and toast for 6 to 8 minutes, or until golden. Transfer to the mortar along with the za’atar and a pinch of sea salt. Using the pestle, roughly bash the nuts until they are chopped. Set aside to cool completely.
2. In batches, pulse the cauliflower florets in a food processor until a fine crumb has formed. Transfer to a steamer set over a pan of boiling water, cover, and steam for 2 to 3 minutes, until the cauliflower is cooked but still firm. Remove the steamer from the pan and leave to steam-dry and cool.
3. In a large bowl, combine the tomatoes, cucumber, radishes, green pepper, green onions, mint, coriander, and parsley with the cauliflower. Add the lemon zest, lemon juice, and olive oil. Season to taste with salt and pepper. Stir through the nut mix and serve.
Tip: This stores well, so make a day in advance or double the recipe for leftovers later on