Salads
Sicilian cauliflower salad
Simply dressed with good olive oil and lemon juice, this light and healthy recipe is a good way of getting the best of cauliflower. It's important not to overcook the veg so that it remains crunchy. This makes a great, very healthy midweek meal – and, because it gets even better when left to sit for a few hours, it would be lovely to take any leftovers in your packed lunch.
Ingredients
- 1 red pepper
- 1 cauliflower, broken into florets
- 12 black olives, pitted
- 4 anchovies, chopped
- 2 tbsp capers
- 4 tbsp olive oil
- 2 tbsp lemon juice
- fresh parsley, chopped
- salt and pepper
Method
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Step 1
Char the pepper under the grill or over a gas flame and leave to cool in a plastic bag or container before peeling and slicing.
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Step 2
Blanch the cauliflower florets in boiling salted water for 2-3 minutes and drain thoroughly (or steam for 3-4 minutes).
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Step 3
While still warm, toss with the pepper, olives, anchovies and capers, then mix in the olive oil and lemon juice.
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Step 4
Adjust the seasoning to taste. Sprinkle with chopped parsley and chill for several hours before serving.
