Cauliflower, Broccoli and Olive Salad

SERVES 4–6

a Salad of two humble veg gets a sprightly kick from briny olives and a mustardy dressing. a high-acid red, such as barbera, will stand up to these bold flavours.

Cauliflower Florets 4 cups

Broccoli Florets 4 cups

Pitted Black Olives ½ cup

Flat Leaf Parsley 1 cup, roughly chopped

Dijon Mustard 1 Tbs

Garlic 1 small clove, crushed

Fresh Thyme Leaves 1 tsp

Dry Mustard 1 tsp

Lemon Juice and Zest of ½ a lemon

Extra Virgin Olive Oil ¾ cup

Salt and Freshly Ground Black Pepper to taste 1 BLANCH the cauliflower and broccoli florets in boiling water for one minute then drain and immediately submerge in cold water to stop the cooking. When cool, drain and blot dry with paper towel. Place in a bowl with the olives and parsley.

2 MAKE a dressing by combining the remaining ingredients with a stick blender or whisk.

3 TOSS the salad with enough of the dressing to coat well. The salad can be served immediately or left to stand for an hour or so to let flavours develop. Store any leftover dressing in the fridge and use within a week.