Pete Evans

Ingredients

• ½ head cauliflower, cut into florets
• ½ cup (125 ml) freshly squeezed lemon juice
• ⅓ cup (80 ml) extra virgin olive oil
• 1 clove garlic, minced
• 2 teaspoon ground sumac, plus extra to serve
• 1 teaspoon ground cumin
• 1 cup (60 g) chopped fresh flat-leaf parsley
• ½ cup (30 g) chopped fresh mint
• 1 large fennel bulb, finely diced
• 1 red onion, finely diced
• 2 Lebanese cucumbers, chopped
• 8 okra pods, sliced into thin rounds
• 1 carrot, peeled and shredded
• 200 g tomatoes, chopped into large cubes
• 1 tablespoon white sesame seeds, toasted