One small head of cauliflower cut into small florets and tossed in a generous amount of rapeseed oil, turmeric, and sea salt; roast until shrunk down and golden and even a little burnt and crispy.
Salad leaves, baby spinach and sliced cucumber in a large bowl. Gently fold in the cauliflower once it’s cooled off. Dry toast some cumin seeds in a frying pan, scatter on top.
Squeeze the juice from a few juicy limes all over–the oil and salt from the cauliflower should season the rest of the salad, but add pepper and more salt if needed.