Indian Cauliflower & Pomegranate Chaat (gobbi anaar chaat)

Break the cauliflower down into small florettes using your fingers so that each one is around 1.5 to 2 cm across

Put 2 mm of oil into a wide bottomed frying pan over a high heat. Once hot, throw in the cauliflower florettes and aim to have most touching the bottom of the pan so that they fry rather than steam.

Cook for 8 to 10 minutes, until they are tender and charred in places, stirring every now and then.

Throw in the chickpeas and cook for another couple of minutes.

Remove from heat and set on a plate to cool a little.

In the meantime, have the cucumber lengthways and scope out the seeds using a teaspoon then finally slice the cucumber and transfer it to a serving bowl.

Add pomegranate seeds and finely chopped coriander to the bowl.

Add the cauliflower and chickpeas, along with the chopped masala, lime juice, salt and a tablespoon of oil. Mix together using clean hands sprinkle over another pinch of chopped masala just before serving.