Serves 3-4 as a starter

This fantastic Turkish salad is fragrant with cumin, a great spring starter. The sauce of yoghurt, garlic and salt is delicious and makes a good low fat dressing for almost anything. I first had a dressing like this in a hotel in Eisenach, East Germany, a few months before the Berlin Wall came down.

1 cauliflower

1 tsp salt (or to taste)

1 - 3 cloves garlic

200 ml (7 fl oz) natural yoghurt

olive oil

1 tsp cumin seed

3 tbsp vinegar or lemon juice

chopped fresh dill

1.Cut the cauliflower into florets and boil them for 12 - 15 minutes until they are just tender.

2.Meanwhile add the salt and crushed garlic to the yoghurt and mix well.

3.Rinse the cauliflower briefly under cold water, drain and drizzle over some olive oil.

4.All the florets should be smeared generously with olive oil.

5.Add the cumin (give it a quick bash in a pestle and mortar first) and lemon juice and mix well.

6.Leave the cauliflower to cool down and absorb the olive oil. Then add the yoghurt and mix again.

7.Scatter over the dill and serve at room temperature.

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