Adapted from a recipe by Georgina Hayden

Generously serves two as a main, four as part of a mezze



1 small head of cauliflower (approx.750g)

1 x 400g tin of chickpeas

1 ½ tsp dried oregano

2 tsps cumin seeds

½ tsp ground cinnamon

Pinch dried chilli flakes

Salt and freshly ground pepper

Olive oil

225g turkey mince

1 heaped tsp sesame seeds



2 medjool dates

1 garlic clove

1 tbsp tahini

1 small red onion

2 sticks of celery

A bunch of flat-leaf parsley



  1. Preheat the oven to 200C / 180C fan / gas 6
  2. Cut the cauliflower into florets, and the leaves and stalks into slices and place in a large roasting tray. Drain and rinse the chickpeas and add to the cauliflower.
  3. Mix the oregano, cumin, cinnamon and chilli flakes with a good pinch of salt and a grind of pepper in a small bowl. Sprinkle over the cauliflower and chickpeas with a good glug of olive oil and toss well together until well dressed.
  4. Place the tray in the preheated oven and roast for 30-40 minutes until the cauliflower and the chickpeas have turned crispy and golden.
  5. Meanwhile, heat a little olive oil in a large non-stick frying pan over a medium heat. Add the turkey mince and break it up, frying for around 10-15 minutes stirring often until brown and crispy. Add the sesame seeds for the last 5 minutes. Set aside.
  6. For the sauce, peel the garlic and stone the dates. Put into a blender with the tahini and yoghurt and the juice of one of the lemons. Blend until you get a smooth sauce, adding a little bit of water if the sauce is too thick. Season to taste.
  7. Finely slice the onion and celery, and mix in a bowl with the roughly chopped parsley and juice from the remaining lemon.
  8. Spoon half of the sauce onto the platter, add the warm cauliflower, chickpeas and turkey mince. Sprinkle over the onion, parsley, lemon juice and remaining sauce over the plate. Serve immediately with griddled flatbreads and a simple rocket salad.