1 large head of cauliflower, cut into little “florets"
1 cup of cooked Mount Zero Organic Australian Chickpeas
1 cup of cooked Mount Zero Organic Australian Quinoa
1 bunch of spring onions, finely sliced
1 bunch of parsley, roughly chopped
1 bunch of mint, roughly chopped
4 large figs, cut into quarters
50g sumac
75ml saba (best bought from a quality delicatessen. If not available – use vincotto or an aged balsamic vinegar)
100ml fresh lemon juice
50ml Mount Zero Apple Cider Vinegar
3 cloves of garlic, finely diced
20g cumin seeds, lightly roasted in a pan and ground with a mortar & pestle
250ml Mount Zero Frantoio Extra Virgin Olive Oil
Salt and pepper to taste