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Photo of Cauliflower, broccolini, pine nut and currant salad by WW

Cauliflower, broccolini, pine nut and currant salad

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This dish imaginatively utilises storecupboard staples and a blast of fresh herbs to transform ordinary, everyday veggies into something beautiful

Ingredients

Currants

¼ cup(s), (40g)

Cauliflower

500 g, chopped into small florets

Broccolini

350 g, cut into 5cm pieces

Oil spray

1 x 3 second spray(s)

Pine nuts

2 tbs, (toasted)

Red onion

½ small, finely chopped

Fresh flat-leaf parsley

2 tbs, (chopped)

Olive oil

1 tbs, (extra-virgin)

Vinegar

1 tbs, (white wine)

Instructions

  1. Soak currants in boiling water for 5 minutes. Drain. Meanwhile, boil, steam or microwave cauliflower florets and broccolini, separately, until tender. Rinse under cold water. Drain.
  2. Preheat a chargrill or barbecue over medium heat. Spray cauliflower with oil and cook, turning, for 5–7 minutes or until lightly charred.
  3. Place cauliflower, broccolini, currants, toasted pine nuts, red onion and parsley leaves in a serving bowl. Toss to combine. Drizzle with extra-virgin olive oil and white wine vinegar just before serving.

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