Wash your cauliflower thoroughly and pat dry. Remove the leaves and core then discard. Then cut into manageable pieces, add to your food processor with the xx attachment until it looks like rice. Alternatively, cut into manageable chunks and grate using the largest holes on a box grater.

Place a large non-stick frypan on medium to high heat and add two tablespoons oil. Once the oil is hot, add your cauliflower in batches and sauté until golden, add more oil as needed (approximately 5 minutes each batch).

Add all the batches back into the pan then add the Za’atar, stir through the cauliflower to release the aroma (approximately 2 minutes). Take off the heat and add to a mixing bowl to cool.

Wash all your vegetables, pat dry, trim your vegetables and then dice them

Wash your herbs, shake to remove excess water, remove the stems and chop roughly.

Place everything in a large mixing bowl, add the oil and lemon juice, then season. Toss well to combine, taste and adjust seasonings according to your liking.

Arrange in a salad bowl and keep chilled until you are ready to serve.