In a large bowl whisk together the tomato purée, oil, vinegar, salt and spices. Mix in the tempeh and cauliflower and leave to marinate for at least half an hour, or preferably in the fridge overnight
Roast on a lined or non stick tray at 190c until the cauliflower is tender and the tempeh is starting to become crispy at the edges - around 20 mins
Meanwhile mix together the yoghurt, tahini and lemon. Season to taste
Spoon the yoghurt onto a plate, top with the tempeh cauliflower mixture, dill and a good drizzle of yoghurt & olive oil
