Crunchy blackened harissa cauliflower, coconut, garlic and tahini, yoghurt and fresh summer mint. A scattering of pomegranate seeds and a squeeze of lemon. Summer flavours with the warmth of harissa make this a firm favourite at the Beach Hut.
For the yoghurt and dressing
Preheat oven to 180C
Bake at 180c for between 20 and 30 minutes depending on size. Check by piercing the thickest part with a knife which should be soft with little resistance. The leaves should be coloured from steamed green to golden, even blackened on the edges. The lemon should be blackened on the flesh side.
For the yoghurt
Place the yoghurt, tahini and garlic into a bowl, mix together and squeeze in the juice from the two roasted lemons, season with salt.