Chaat-Inspired Charred Cauliflower Salad

Pop the potatoes into a large pan and cover with cold water. Season generously and set over a medium heat and bring to a simmer. Cook for 10-12 mins until just tender. Put the potatoes into a bowl and coat with oil and salt.

Trim away any really chunky leaves from the cauliflower and trim the base. Mix the garam masala with 3 tbsp olive oil and a good pinch of salt. Pour over the cauliflower and massage in.

Set the Weber Lumin to steam and steam the cauliflower whole for 4-5 mins to begin the cooking process. Remove the cauliflower and set the grill to medium-high. Put the cauliflower back into the machine and grill, turning now and then, for 35-45 mins until thoroughly charred. Tip the oiled potatoes into the grill halfway through the cauliflower cooking time. Cook until crispy.

To make the coriander sauce, roughly chop the green chilli (seeds left in if you like it hot!) and coriander, stalks and all, and chuck it all into a blender with 1 ½ tbsp of the yoghurt, the juice of 1½ lemons, a good pinch of salt and the sugar. Blend to a smooth green sauce. Season to taste and set aside.

Take the cauliflower and potatoes off the grill. Break the potatoes into chunks and roughly cut the cauliflower. Dress with the remaining lemon juice.

Grab a platter and spread the remaining yoghurt over the bottom, then add a little olive oil and half of the coriander sauce. Now spread over the cauliflower and potatoes. Top with Bombay mix, the remaining coriander sauce, lashings of mango chutney and chilli pickle and finally the pomegranate seeds. Get stuck in.