Another, “What’s in the fridge?” recipe…
1 head cauliflower, cut into florets and blanche 1/2 head romensco broccoli, cut into florets and blanche 5 or 6 good quality baby artichokes, cut into 1/2 centimetre dice 2 hard boiled eggs, cut into 1/2 centimetre dice 1 shallot finely chopped 1 tablespoon capers, rinsed and drained 2 tablespoons mayonnaise 2 teaspoons whole grain mustard 1 tablespoon chopped flat-leaf parsley sea salt black pepper
Combine all of the prepared ingredients in a suitable bowl and fold in the mayonnaise and whole grain mustard. Season to taste with salt and pepper and garnish with chopped flat-leaf parsley.
For a vegan alternative leave out the boiled eggs and dress with either a vegan mayonnaise or a simple olive oil, lemon juice and mustard dressing.