Ingredients

Method

• 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

Ingredients

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.