Instructions

1. Cut the cauliflower into 4 steaks. Cut the shallots in half.
2. In a bowl, mix the oil, paprika, ground cumin, lemon juice, salt and pepper.
3. Brush the cauliflower steaks and shallot halves with this mixture, then put them on a griddle pan or barbecue and grill them until tender and lightly charred.
4. Transfer them to a plate and let them cool.
5. Meanwhile, drain the chickpeas and put them in a mixing bowl.
6. Cut the cherry tomatoes in half and add to the chickpeas.
7. Cut the cucumber into small pieces, then add to the chickpeas.
8. When the grilled veggies have cooled, cut them into chunks and add them to the salad.
9. If any marinade has remained, pour it over the salad. Add the olive oil, lemon juice, paprika and black cumin seeds.
10. Season to taste, then add the coriander leaves and toss well.