Cauliflower, broccolini, pine nut and currant salad
¼ cup(s), (40g)
500 g, chopped into small florets
350 g, cut into 5cm pieces
1 x 3 second spray(s)
2 tbs, (toasted)
½ small, finely chopped
fresh flat-leaf parsley
2 tbs, (chopped)
1 tbs, (extra-virgin)
1 tbs, (white wine)
- 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.
- Preheat a chargrill or barbecue over medium heat. Spray cauliflower with oil and cook, turning, for 5–7 minutes or until lightly charred.
- 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.