1.10 lbs/500 grs cauliflower
1.10 lbs/500 grs red onion
1.10 lbs/500 grs zucchinis
1.10 lbs/500 grs red pepper
1 fresh oregano bunch
300 ml greek yogurt
0.06 lbs/10 grs smoked paprika

For the harissa

2 smoked red pepper
1 handful chopped cilantro
smoked garlic puree (1 clove)
2 tsp olive oil
1 tsp caraway seeds

For the plating

6 tsp tahini
2 tsp pomegranate seeds
0.22 lbs/100 grs nuts
1 mint branch
10 ml olive oil

1- Pre heat the griddle for about 15 minutes on
medium heat.
2- Cut 2 zucchinis into 1 inch rounds, 2 red peppers
into 1 inch strips, 2 red onions into wedges, and
break 1 small cauliflower into florets.
3- Mix and season with olive oil and smoked paprika.
4 - Take the vegetables to the griddle. Add oregano,
sea salt and olive oil on top, and cook them for about
15 minutes each side on medium heat.
5- For the harissa: grab the peppers, add olive oil,
sea salt and wrap in foil. Take them to the secondary
grate for 30 minutes on medium heat. This time, we
are using calahorra red pepper.
6 - Decapitate one head of garlic, add olive oil, sea
salt, wrap in foil and take it to the secondary grate
for about 30 minutes on medium heat.
7 - After 30 minutes, take the peppers out of the grill
and peel them with a spoon. Take the flesh to a
mortar.
8 - Add garlic puree, one spoon toasted caraway
seeds, one handful of cilantro, olive oil, sea salt, and
crush with mortar.
9 - Take off pomegranate seeds and reserve.
10 - Use a nutcracker and take one handful of nuts.
11 - For the plating: spoon some greek yogurt over
the plate, add roasted vegetables, one spoon
calahorra red pepper harissa, cilantro, pomegranate
seeds, nuts, olive oil, and finish with tahini