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- 400gm Cauliflower Florets
- 1 large Zucchini
- zest of 1 lemon
- 2-3 tablespoons Olive Oil
- 2-3 tablespoons of Tahini
- 4-5 tablespoons of Greek or plain yoghurt
- Juice from a lemon
- 1 teaspoon of black (or white) toasted sesame seed
- Extra Virgin Olive Oil
- Sea salt
- Finely chopped parsley
Break down the cauliflower into 1 ½ - 2 inch pieces and cut the zucchini into 1/4‘s lengthways then in half.
Put the lemon zest and olive oil into a bowl and mix well. Add the cauliflower and Zucchini then coat well with the flavoured oil.
Place cauliflower and zucchini into a shallow baking dish, sprinkle with sea salt then cover with alfoil and bake for 20mins then another 20mins uncovered until a bit of colour comes to the cauliflower.
Meanwhile, in a small bowl place the tahini, yoghurt, a little olive oil, half of the lemon juice and a good pinch of salt then mix well. You are looking for a running “pouring cream” consistency so add more lemon juice or a little water if needed.
Place the cooked cauliflower and zucchini onto a serving plate then drizzle with yoghurt dressing a little additional olive oil, then scatter with some sesame seeds and the parsley plus a little extra sea salt.
© Tim Elwin 2014