Cauli ower and fried caper salad
SERVES 8 PREP AND COOK TIME 20 MINUTES
Trim 1 small (1kg) cauliflower; shave thinly on V-slicer or mandoline. Finely slice ¼ medium savoy cabbage. Coarsely chop ¾ cup fresh flat-leaf parsley leaves. Combine in a bowl with 30g shaved pecorino. Drain 2 tablespoons baby capers; pat dry. Heat 1 tablespoon extra virgin olive oil in a small heavy-based frying pan; stir capers and ¼ cup pine nuts over medium-high heat until pine nuts are browned and capers are crisp. Whisk ¼ cup extra virgin olive oil and 1 tablespoon red wine vinegar in a small bowl until combined; season to taste. Pour dressing over salad and add half the caper mixture; toss gently to combine. Top salad with 30g extra shaved pecorino and remaining caper mixture.