Marcus Wareing served up a tasty roasted and pickled cauliflower salad with almond hummus on Marcus Wareing Simply Provence.

The ingredients are: 1 cauliflower, outer leaves removed and inner leaves reserved, 1 tsp cumin seeds, 1 tbsp olive oil, fresh thyme sprigs (or any fresh/dried herbs you like) and ½ bunch fresh chives, cut into 1cm pieces, to garnish.

For the pickling liquor: 2 tbsp demerara sugar, 125ml white wine vinegar and 2 cloves.

For the almond hummus: 50g whole almonds, skin on, plus extra to serve, ¼ tsp ground cumin, 200g chickpeas (drained weight), 4 tbsp tahini, squeeze lemon juice, 6 tbsp extra virgin olive oil, plus extra to serve, sea salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.