Raw cauliflower tabouli

Dressing

• 1 garlic clove
• 50 g lemon juice
• 90 g extra virgin olive oil
• 1 tsp sumac, plus extra to serve
• 1 tsp ground cumin

Salad

• 9 sprigs fresh mint, leaves only
• 9 sprigs fresh flat-leaf parsley, leaves only
• 400 g cauliflower, cut into florets (approx. 3 cm)
• 145 g red onion, cut into quarters
• 100 g carrot, cut into pieces (approx. 3 cm)
• 1 fennel bulb, trimmed and cut into small cubes (approx. 1 cm)
• 2 Lebanese cucumbers, cut into small cubes (approx. 1 cm)
• 400 g canned chickpeas, rinsed and drained (approx. 230 g after draining)
• 200 g tomatoes, cut into pieces (approx. 1-2 cm)
• salt, to season
• ground black pepper, to season
• 1 tbsp white sesame seeds, toasted, to serve