Cooking Time: 45 minutes

Serves 4-6

What You Need:

• 1 head of cauliflower, cut into bite-sized pieces
• Olive oil
• Sea salt
• 1 pouch Haven’s Kitchen Golden Turmeric Tahini
• 1 large English (thin-skinned) cucumber
• 1 Avocado
• 4oz Feta cheese
• 1 bunch flat-leaf parsley
• 1 bunch Dill
• 1 cup of plain Greek yogurt
• 2 tbsp toasted sesame seeds
• 1 tsp ground cumin
• 1 pack No-split Pita bread
• 15-20 olives, pitted 

How to Make It:

1. Preheat the oven to 425. Line a baking sheet with parchment
2. Toss the cauliflower with the olive oil, a hefty pinch of salt and a squeeze (about ¼ pouch) of Tahini
3. Roast the cauliflower, in a single layer, for about 25 minutes, till tender and crisp
4. Meanwhile, slice the cucumber and avocados and crumble the feta. Wash and chop the parsley and dill
5. Stir chopped dill into the Greek yogurt and season with a pinch of salt, sesame seeds and cumin
6. Once the cauliflower is roasted and deeply golden, serve on the pita with all of the fixings and a hefty squeeze of Tahini