cauliflower quinoa salad – Mount Zero Olives

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup of cooked Mount Zero 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 Organic 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
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste