Tom Kerridge's Barbecued Cauliflower Salad

2 medium cauliflowers, trimmed and cut into large florets

1 tbsp ras el hanout

1 tbsp turmeric

80ml cold pressed rapeseed oil

2 tsp salt

3 tbsp water

100g pomegranate seeds

100g blanched and podded broad beans

2 green chillies sliced

1 block of feta crumbled

30 pitted green olives

20 sun blushed tomatoes

1 preserved lemon chopped finely

150g natural yoghurt

1 tbsp harissa paste

1 tbsp chopped mint

½ lemon Juiced

60g toasted pine nuts

METHOD

Firstly remove the root of each cauliflower and break or cut into even sized florets. Lay these onto a tray and sprinkle over the spices and drizzle over the oil and water. Season with salt and mix up well with your hands until evenly coated.
Lay the florets directly onto the BBQ and cook until they are charred and toasty on all sides. This will take around 10 minutes or so.
Then remove and leave to cool a little. Cut any large pieces into half.
Place the remaining salad items into the serving bowl, add the cauliflower and mix together well.
Now mix the dressing ingredients into a small bowl and drizzle this over the top.
Sprinkle over the toasted pine nuts.