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Chargrilled cauliflower with hazelnuts and celery

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Chargrilled cauliflower with hazelnuts and celery

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

For the dressing:

1⁄4 cup vino cotto
1⁄4 cup sherry vinegar
1⁄4 cup extra virgin olive oil
4 dried figs, chopped
100 g sultanas or cranberries
6 dried apricots, chopped
Sea salt and freshly ground black pepper, to taste

For the salad:

700 g cauliflower florets
3 t olive oil
1 bunch celery, chopped (with leaves)
100 g hazelnuts, roasted and chopped
30 g Italian parsley, chopped

Method

Mix all the dressing ingredients and allow to stand for 1 hour.

Heat the oil in a cast-iron pot and char the cauliflower in batches, then place on a platter.

Add the celery, hazelnuts and parsley, and pour the dressing over just before serving.

Cook's note: Smoky cauliflower with nuts, dried fruit and celery is the perfect salad to serve with grilled fish, chicken or lamb.