Ferry Train Ferry Merge Fork Left Fork Right Ramp Left Ramp Right Roundabout Left Roundabout Right Straight Turn Left Turn Right Turn Sharp Left Turn Sharp Right Turn Sharp Left Turn Slight Left Turn Slight Right Uturn Left Uturn Right

Roasted cauliflower salad

This sweet, warm salad is a great healthy option for winter.

Shopping list (serves 4-6):

 

  • ½ small head cauliflower, cut to even pieces
  • ½ small head broccoli, cut to even pieces
  • Handful of baby spinach and wild rocket
  • 1 buerre bosc pear, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • Handful of toasted flaked almonds

4 tablespoons Mildura sultanas

Method:

  1. Preheat oven to 185C.
  2. Blanche cauliflower and broccoli in salted boiling water for 2 minutes, then refresh in cold water. Drain and dry.
  3. Toss all the cauliflower and broccoli in olive oil and sea salt.
  4. Arrange in a single layer on a roasting sheet and roast for 8-10 minutes, or just until lightly browned in parts. Let cool.
  5. Whisk vinegar, honey and olive oil in a small bowl, add the chopped fresh thyme.
  6. Drizzle over cooked vegetables and toss with pears, sultanas and toasted almonds.
  7. Lightly mix baby spinach and wild rocket. Layer onto a platter. Place vegetable mix on top.
  8. Serve warm.

More Recipes

Traders

Stall Number
()

Contact