Cauliflower, romanesco, raisin & almond salad

This is a lovely recipe. The raisin dressing adds a wonderful sweetness and cuts through the bitterness of the chicory and the almonds ever so well.

PREPARATION TIME 30 minutes COOKING TIME about 20 minutes SERVES 4

1 cauliflower

1 head romanesco broccoli Olive oil, for drizzling

2 heads chicory, leaves separated 1 shallot, thinly sliced into rings 50g flaked almonds, toasted FOR THE PURÉE

Knob of butter

100ml double cream

FOR THE DRESSING

75g raisins

1tsp Dijon mustard

1tbsp dark brown sugar 50ml rapeseed oil

1tbsp cider vinegar

1 Preheat the oven to 200°C (180°C fan) gas mark 6.

2 Begin by breaking the cauliflower and romanesco into florets: you want different-sized florets to keep the salad interesting. Save any stalks for the purée. Cook half of the florets in salted boiling water for 4-5min, then drain well. Toss the rest of the florets on a baking tray with a drizzle of olive oil and a sprinkling of salt and roast in the oven for about 10min, until a dark golden colour.

3 For the purée, slice the cauliflower stalks thinly with a sharp knife and sweat in a saucepan with a knob of butter, some sea salt and freshly ground black pepper. Pour in the cream, bring to the boil, then blitz in a food processor to a smooth purée. Leave to the side until needed.

4 For the dressing, soak the raisins in boiling water for about 5min. Drain and put into a bowl with the mustard, sugar, rapeseed oil and cider vinegar. Mix well.

5 Toss the cauliflower, romanesco, chicory and shallot together in a mixing bowl and season with salt and pepper. Smear the purée on to a serving plate and top with the salad. Drizzle over the dressing and finish with a scattering of toasted almonds.