Roasted Broccoli & Cauliflower with Dijon Dressing

Roasting brassicas gives them a whole new, utterly delicious flavour profile. Toss them with crisp green olives, capers and creamy mustard sauce and the combination is a taste sensation.

1 head of broccoli, chopped into florets and

pieces of stalk

1 cup cauliflower florets

2-3 tablespoons neutral-tasting cooking oil Generous sprinkle of sea salt

Small pinch fennel seeds

Small pinch chilli flakes

Small bunch fresh flat-leaf parsley

¼ cup green Sicilian olives, pitted and chopped 2 teaspoons capers 4 tablespoons olive oil

1 clove garlic, crushed

Pinch sea salt

Cracked black pepper 2 tablespoons white wine vinegar 1 heaped teaspoon dijon mustard ½ lemon, juice and zest

Heat oven to 200°C. Spread broccoli and cauliflower on a roasting tray. Drizzle with oil and sprinkle over the salt, chilli flakes and fennel seeds. Roast until just cooked, with some charred edges – about 15-20 minutes. Transfer to a large bowl.

Finely chop parsley and add to the bowl along with olives and capers.

Whisk all dressing ingredients together in a small bowl until emulsified. Taste and adjust to suit then add dressing to bowl and gently toss. Garnish with extra parsley if desired. Eat warm or at room temperature. Serves 2-4