Let’s be honest, I’m not exactly reinventing the wheel with this one. That said, this recipe requires practically no skill AND, most importantly, my green tahini is killer, if I do say so myself. The perfect accompaniment to raw or roasted veg, grilled meats and fish, or even, dare I say it, a Dorito. My tahini twist is zestier than most green recipes and will, I hope, tantalise your taste buds.

Top Tips…

Flavour- King

*I have said this before, but I will say it again. The BEST tahini I have tasted is AL Arz. The one to buy is ‘Tahini Sesame Seed Paste’ with the red lid (available online). 

  • LEVEL: Easy
  • Prep: 15 Mins
  • Cook: 30-40 Mins
  • SERVES: 6-8, as a side
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan



1 large cauliflower (800g)
4 tbsp. olive oil
2 tbsp. sumac
1 tsp. vegetable oil
20g parsley, roughly chopped
200g pomegranate seeds
3 tbsp. pumpkin seeds
sea salt (to taste)
black pepper (to taste)


4 tbsp. tahini
15g fresh mint, roughly chopped
15g fresh parsley, roughly chopped
15g fresh coriander, roughly chopped
zest and juice 1 lemon
zest and juice 2 limes
2 garlic cloves, crushed
1 tsp. ground cumin
8 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. pomegranate molasses (or maple)
sea salt (to taste)
black pepper (to taste)


1. First, preheat the oven to 180C. Trim the cauliflower and divide into small florets, coat with the olive oil and toss with sumac. Spread the florets in a roasting tin and cook for 30-40 minutes, until tender and golden.

2. Then, to the pumpkin seeds. Add a teaspoon of oil to a small frying pan, over a medium heat add the pumpkin seeds. Stirring regularly remove the seeds when browned (4-6 minutes). Place in bowl, add a pinch of salt, black pepper and sumac and leave to one side.

3. Now, turn your attention to the tahini. Add all the ingredients to a food processor. Yes, it’s that easy. Blend until smooth, adding water as necessary to reach your desired consistency. In this instance we want a thinner dressing-like consistency, so add water until you get there. Season to taste.

4. Finally, remove the cooked florets from the oven and place in a bowl. Toss with the chopped parsley and pomegranate seeds. Drizzle over generous helpings of tahini and top with the toasted pumpkin seeds.