Chickpea, cauliflower and preserved lemon salad

This is a classy salad that demonstrates the potential of the humble cauliflower. Zaatar (used in the dressing) is a blend of summer savory, sumac and sesame seeds – a flavouring common throughout the Middle East, especially in Lebanon. It is sprinkled on flatbreads, salads and kebabs, or mixed to a paste with olive oil.

Serves 4

1 small cauliflower (about 500g), stalk and leaves discarded, broken into small florets

240g home-cooked chickpeas or 1 x 400g can, drained

1/2 Preserved Lemon, rinsed, inner pulp removed, finely chopped (about 1 heaped tablespoon)

3 tablespoons fresh coriander leaves

sea salt and black pepper


1 tablespoon lemon juice

3 tablespoons extra virgin olive oil

1 tablespoon zaatar (optional)

11/2 teaspoons cumin seeds, roughly ground


Whisk all the dressing ingredients together in a bowl and check for seasoning. Blanch the cauliflower in boiling salted water for a couple of minutes or until tender. Drain well. Put the drained chickpeas, cauliflower, preserved lemon and coriander in a large bowl. Pour on the dressing, season with a little salt and pepper, and mix well.

Recipe from Casa Moro.