Ingredients
Prepare the Cauliflower and Figs
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Cauliflower 1.0 head
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Salt 12.0 g
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Olive oil 65.0 ml
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Figs, fresh, halves 10.0 each
Prepare the Dressing
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Yogurt, plain 125.0 ml
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Arugula 20.0 g
Preparation
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Prepare the Cauliflower and Figs
- Preheat the oven to 200ºC. Dress the cauliflower with olive oil and salt, and roast for about 1 hour, or until the core is tender.
- Coat the figs with salt and olive oil and place on a hot grill. Grill for 30 seconds or until nice grill marks have formed.
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Prepare the Dressing
- Whisk together yogurt and a 125 ml of Hellmann’s Lemon Za'atar.
- Remove the roasted cauliflower from the oven and toss with 30 ml of Hellmann’s Lemon Za'atar.
- Toss arugula with 15 ml of Hellmann’s Lemon Za'atar Dressing.
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To Serve
- Break up the cauliflower into chunks. Drag the finished dressing in a circle around the plate, place arugula on top of the dressing, and evenly divide the grilled figs on top of the cauliflower. Sprinkle Zaatar for garnish.