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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