Sumac Roasted Cauliflower Salad

Any leftovers are great for pack lunches or picnics. Try using broccoli instead of cauliflower.

INGREDIENTS

• 1 medium cauliflower, cut into florets (580g)
• 1 red onion, cut into wedges (180g)
• 2 tbsp olive oil
• 1½ tsp cumin seeds
• 1 tsp sumac
• 1 tsp LoSalt
• 150g basmati and wild rice
• 1 Romaine lettuce heart, shredded (180g)
• 1 tbsp tahini (25g)
• 100g fat free natural yogurt
• 2 tbsp pomegranate seeds (30g)

METHOD

1. Preheat the oven to 200oC, gas mark 6.
2. Place the cauliflower and onion on a large baking tray and toss in the oil. Sprinkle over the cumin, sumac and LoSalt. Roast for 30 minutes, stirring half way through.
3. Meanwhile, cook the rice according to pack instructions, drain. Cool slightly and mix in the lettuce, place on a large platter.
4. Top with the cauliflower. Mix together the tahini, yogurt and 2 tbsp water and scrape in the juices and cumin seeds from the baking tray. Drizzle over the cauliflower and scatter with pomegranate seeds.