Winter pan­zanella METHOD

SERVES SIX

The Sunday Telegraph - Sunday - - Front Page -

Pre­heat the oven to 200C/180C fan/gas 6. Make the vinai­grette by whisk­ing the olive oil with the vine­gar and mustard, adding the gar­lic as you whisk. Sea­son and leave to one side. Break the cau­li­flower into small flo­rets and place in an oven­proof dish. Sprin­kle with the cumin, a touch of salt and a dash of olive oil. Add 50ml of wa­ter to the dish and roast in the oven for 20 min­utes, or un­til slightly coloured and toasted. To­wards the end of the cook­ing time, add the bread chunks on a bak­ing tray to the oven and toast with the cau­li­flower. Re­move both from the oven and place in a bowl with the raisins, pine nuts, an­chovies, radishes and pars­ley. Toss in the vinai­grette, mix­ing well. Scat­ter the castel­franco leaves over a shal­low serv­ing dish and scat­ter the rest of the mix­ture over the top.

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