SHANE’S CRISPY CAULIFLOWER, PEA AND PANCETTA SALAD

SERVES 6 A LITTLE EFFORT 90 MINS

1 head of cauliflower, broken into florets 500ml (2 cups) cream 5 sprigs of fresh thyme 1 small onion, diced Salt and freshly ground black pepper 12 slices of Italian pancetta 100g cooked soya beans 100g fresh peas 100ml extra virgin olive oil Juice of 1 large lemon Oil for frying, at least 1 litre 15ml (1 tbsp) harissa paste 40g crushed hazelnuts, skin off 80g pea shoots

Preheat the oven to 180°C. Place the cauliflower florets into a pot and add the cream with the thyme and onion. Cook over a low heat for 25 minutes or until the cream has reduced by half. Remove half of the florets using a slotted spoon and pick out the thyme. Dry the cauliflower on paper towel. Using a stick blender, blend remaining cauliflower, cream and onion together until velvety smooth. Season. Toss the beans and peas in a bowl with half of the olive oil and juice of half a lemon. Season. Place the pancetta on a baking sheet and bake in the oven for 10 minutes till golden brown. Drain on paper towel.

Preheat the oil for frying in a pan and deep- fry the cauliflower florets until gold and crispy. Remove from the oil and drain on paper towel. Squeeze over remaining lemon juice and season with salt and pepper. Mix the harissa paste with the remaining olive oil.

To serve, smear some of the cauliflower purée on a serving plate. Add some of the fried cauliflower with the beans and peas, half the pancetta, some more cauliflower purée and repeat. Finish off with fried cauliflower, pancetta, a drizzle of the harissa and crushed hazelnuts. Garnish with pea shoots and serve.