1 head of cauliflower
1 cup cooked chick peas
1/2 cup dried apricots or cranberries, quartered
1 cup celery leaves
1 cup flat leaf parsley leaves
1/2 cup mint leaves
1 orange or lemon, for juice and zest
1 shallot, minced
2 Tbsp preferred curry powder or handful of fresh curry leaves
Preheat the oven for 200′ C. Using a mandoline slicer, shave the cauliflower into large pieces. Place on a baking sheet and coat with olive oil, curry powder, juice of half an orange, and orange zest. Bake for 20-30 minutes until the edges brown and crisp. Remove from heat and allow to cool.
In a large bowl, combine celery leaves, parsley, mint, shallots, and apricots. Mix in warm cauliflower and dress with additional orange juice, a lug of olive oil, and a bit of salt to taste. Serve warm or at room temperature with a large spoonful of natural greek yoghurt, fresh herbs and finely chopped spanish onion.