PURPLE CAULIFLOWER AND PARSLEY SALAD

YOU WILL NEED:

1 small purple cauliflower

1 red onion

1 large bunch fresh parsley

4 thin stems of celery

2 tablespoons capers

1 spring onion white wine vinegar

2 tablespoons pine nuts

FOR THE DRESSING:

1 small lemon extra-virgin olive oil salt and pepper

1. Peel and slice the onion. Place the slices in a glass or ceramic bowl and pour in white wine vinegar until the onion is completely covered. Place a small saucer in the bowl to weigh down the onion. Set this aside.

2. Soak the capers in water for a few minutes to remove some of the vinegar. Drain, and set aside. Lightly toast the pine nuts and then set them aside to cool.

3. Put the olive oil into a small jar. Zest and juice the lemon and add these to the jar. Close the jar and shake it for a minute then let it stand until needed.

4. Trim the leaves off the cauliflower and break it up into florets. If you don’t like it raw, blanch the cauliflower lightly in hot water for under a minute, then drain and run it under cold water to stop it cooking. The colour will dull slightly to a bluish shade.

5. Put the cauliflower into a serving bowl. Pick off the parsley leaves, peel and shred the spring onion, finely chop the celery, and add these ingredients to the bowl. Add the drained capers and pine nuts and a few strands of pickled onion. Pour in the dressing and toss everything well. Store in the fridge until serving time.

YOU WILL NEED:

6 large carrots

2 blood oranges

2 small chilli peppers

1 bunch fresh coriander

1 small bunch fresh mint

3 tablespoons pistachios

125g feta cheese

FOR THE DRESSING

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 tablespoon cumin

1 teaspoon orange blossom water

1 tablespoon wild thyme honey coarse sea salt crushed black pepper

1. Lightly toast the cumin in a frying pan (this will take under a minute), set it aside to cool, then crush it using a pestle and mortar.

2. Put the oil in a mixing bowl. Add the lemon juice, honey, orange blossom water, and the crushed cumin. Whisk until well combined, then season to taste with salt and pepper.

3. Scrub the carrots clean and use a grater to shred them coarsely. Place the shredded carrot in a large salad bowl. Zest the blood oranges, remove the pith and chop the fruit into small pieces. Add the zest and chopped fruit to the salad bowl.

4. Pick off the coriander and mint leaves. You should have a loose handful of each. Shred the larger leaves using your fingers and lightly crush the herbs using your hands. Add them to the bowl.

5. Chop the pistachios, deseed and chop the chillis, and crumble the feta. Add these to the bowl and toss everything together. Drizzle in the dressing and toss again. Adjust the seasoning, if necessary, and serve immediately.