Cauliflower & Artichoke Salad

Another, “What’s in the fridge?” recipe…

Ingredients

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

Method

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.

 

 

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