The robust and slightly caramelized cauliflower gives a great taste and texture to this salad. You can replace the peas with a tin of chickpeas.
Serves 6 – 8
- 1 large cauliflower head, broken into florets
- 30ml olive oil
- Salt and freshly ground black pepper
- 180ml (¾ cup) frozen peas, thawed
- 1 bag fresh baby spinach
- 2- 3 rounds of feta, cubed
- ½ red pepper, cut into thin slices
- 125ml (½ cup) dried cranberries
- Roasted almonds for topping
- Chopped fresh parsley
- 90ml olive oil
- 60ml white balsamic vinegar
- Juice of 1 lemon
- 20ml wholegrain mustard
- 20ml honey
- 1 clove garlic, crushed
- Preheat oven to 200˚C. Place your cauliflower florets in a suitable roasting dish. Pour the olive oil over cauliflower and season to taste. Roast for about 20 minutes, stirring once or twice. Cauliflower must still be slightly firm. Remove from oven and set aside.
- While your cauliflower is roasting, pour your frozen peas into a small colander or sieve and run under cold water to remove ice particles. Leave to stand until thawed.
- Soften the dried cranberries by placing them in a bowl and pour boiling water over. Leave to stand for about 15 minutes and then drain.
- Using a flat platter, plate your salad as follows – place spinach leaves to cover base of platter, then sprinkle over peas, cubed feta, red pepper and then the cauliflower florets. Sprinkle over the cranberries and roasted almonds, ending with a sprinkle of chopped parsley.
- Place all dressing ingredients in a food processor or use a stick blender and whizz together.
- Pour salad dressing over just before serving.