Aleppo cauliflower, herb & feta salad

For the cauliflower seasoning 

• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Aleppo flakes
• 1/2 teaspoon onion powder
• Two generous pinches of sea salt

• 1 medium cauliflower
• 3 tablespoons extra virgin olive oil
• 25g fresh dill
• 25g fresh tarragon
• 15g fresh flat leaf parsley
• 2 tablespoons chopped roasted hazelnuts
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon Aleppo flakes
• Pinch sea salt
• 75g feta cheese

Pre-heat the oven to 220c. Line a baking tray with parchment paper.

In a small bowl mix together the cauliflower seasoning ingredients.

Wash and trim the cauliflower but keep the leaves. Cut the cauliflower into small florets and slice down the middle of the thicker leaves stems as we want to keep as much of the cauliflower as possible. 

Add the trimmed cauliflower to a large bowl and sprinkle over the seasoning. Add 2 tablespoons of  extra virgin olive oil. Mix with hands and coat well.

Transfer coated cauliflower to the baking tray and roast for 30 mins.

Prepare the herbs by trimming the stems from the dill and parsley but keep leaves in tact, remove the leaves from the tarragon. Place all into a large bowl. Add the chopped hazelnuts, balsamic vinegar, 1 tablespoon extra virgin olive oil, Aleppo flakes and sea salt and combine well. 

Once the cauliflower has cooked remove from the oven and allow to cool slightly before adding to the herb mix. Divide between two shallow bowls and crumble over the feta evenly.