Preheat the oven to 180°C. Part the cauliflower in big chunks and put in an oven safe baking dish. Drizzle with 2 tablespoons of olive oil and some salt and pepper. Bake in the oven for 30 minutes. Meanwhile, prepare the chickpea balls, adding finely chopped fresh coriander and lemon zest.
Start with the tahini yoghurt. Mix tahini, yoghurt, cumin, herbal salt, 1 tablespoon of olive oil and black pepper in a bowl. Stir thoroughly so all flavours are evenly mixed.
Peel the carrots. Slice the carrots thinly by using (for instance) a mandoline slicer. Chop the parsley and remove the seeds from the pomegranate. Mix the carrots with parsley, pomegranate seeds, lemon juice and 1 tablespoon of olive oil. Add salt and pepper to taste.
Serve the oven baked cauliflower together with chickpea balls, tahini yoghurt and carrot salad.
Stir together the chickpea mix with 2.5 dl of water. Fry the dry spices in oil on high heat for appr
Start with the tomato sauce. Fry chopped yellow onions and crushed garlic in oil, without giving it