A friend recently made the Ottolenghi version of this delicious salad for a BBQ buffet; I liked it so much, I thought I’d make it myself. My version is more savoury with feta rather than pomegranates and nuts, both are delicious and super-easy. Serve with roast meats as a side dish or, I’ve also made a version with a couple of tablespoons of cooked brown lentils added to make a more substantial lunch dish.

Serves 4

• 1 cauliflower
• 1 medium white onion, peeled and sliced
• 1 tbsp light olive oil
• 1 tbsp extra-virgin olive oil
• 50g chopped mixed herbs. I used coriander, mint and parsley
• 1 tsp ground cumin, 1 tsp ground coriander
• 1 1/2 tbsps lemon juice
• 100g feta cheese

To make…

• Preheat the oven to 200C fan.
• Break two thirds of the cauliflower into small florets, add these to a separate bowl with the tender cauliflower leaves, onion, light olive oil and a large pinch of salt. Toss thoroughly. Spread out onto a rectangular tray lined with baking parchment. Roast for about half an hour. Remove and allow to cool.
• Meanwhile, grate the remaining cauliflower into the bowl. Add the cumin, coriander, chopped herbs, extra-virgin olive oil, lemon juice, a good pinch salt and black pepper. Add the cooled roast cauliflower and onion. Toss gently.
• Place in a serving bowl and crumble the feta over the top.

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