1 large cauliflower

2 tablespoons shawarma paste

Olive oil

2 tablespoons Tahini

1 tablespoon lemon juice

½ teaspoon salt

2 spring onions – finely slice

a small handful of parsley and mint – roughly chopped

Mixed seeds (sunflower, sesame, pumpkin)

Chili flakes

Take a baking sheet and line with greaseproof paper. Drizzle a little olive oil on the paper and leave to one side.

Put the oven on to 200C

Remove the leaves from the cauliflower and cut in half. Then closest to each cut side, cut a 1cm thick slice so you have 2 large slices and place them on the prepared baking sheet.

Mix the shawarma paste with a tablespoon of olive oil to loosen it a little, then spread over both sides of the cauliflower steaks and place them in the oven for 30-35 minutes until tender and slightly charred.

Bring a pan of water to the boil, break up the remaining cauliflower into small pieces and drop into the boiling water. Boil for 5-8 minutes until very tender then drain and place in a food processor. Add the tahini, lemon juice and salt and blend, adding water a little at a time, until very smooth and creamy

Put a dry frying pan over a high heat and toast the seeds until they start to pop and brown. Remove from the heat.

Roughly chop the herbs and finely slice the spring onion

To assemble, place a mound of the cauliflower and tahini puree in the middle of a plate. Carefully place the steak on top, then scatter over the herbs, spring onion and seeds. Finish off with a scattering of chili flakes.