Step 1

Cut the cauliflower into florets and place in a food processor. Blitz until it looks like rice. Alternatively you can grate the cauliflower florets.

Step 2

Heat the olive oil in a frying pan on a medium heat and cook the cauliflower rice for about 10 minutes, stirring occasionally so not to brown it.

Step 3

Remove from the heat and put aside.

Step 4

Preheat the grill to high. In a large bowl, whisk the olive oil, lemon juice and zest.

Step 5

Cut the zucchini into ribbons using a vegetable peeler or a sharp knife.

Step 6

Place the zucchini ribbons into the bowl with the dressing to coat them.

Step 7

Arrange the zucchini ribbons on a baking tray (line with parchment paper) and place under the hot grill for about 2 minutes each side until golden.

Step 8

Add the spring onions, parsley and mint to the cauliflower rice and gently stir.

Step 9

Crumble the Feta cheese into the cauliflower mixture and mix. Season with the black pepper.

Step 10

Spoon the cauliflower rice into a bowl and top with the grilled zucchini slices. Drizzle with the remaining dressing and sprinkle with sumac.