Name: Chorizo, roasted cauliflower and almond salad
Yield: 4
Ingredients: 1 cauliflower (about 1kg), trimmed and cut into florets; Finely grated rind of 1 lemon, juice of ½; 2 dried chorizo (about 100gm each), thickly sliced; 80 gm natural almonds, coarsely chopped; 1 garlic clove, finely chopped; ½ small Spanish onion, finely chopped; 3 tsp sherry vinegar; ¾ cup each coarsely chopped mint, flat-leaf parsley and rocket

Ingredients

1 cauliflower (about 1kg), trimmed and cut into florets

Finely grated rind of 1 lemon, juice of ½

2 dried chorizo (about 100gm each), thickly sliced

80 gm natural almonds, coarsely chopped

1 garlic clove, finely chopped

½ small Spanish onion, finely chopped

3 tsp sherry vinegar

¾ cup each coarsely chopped mint, flat-leaf parsley and rocket

Method

Main

1.Preheat oven to 220C. Toss cauliflower, lemon rind and half the olive oil in a bowl to coat, then season to taste, spread on an oven tray lined with baking paper and roast, stirring occasionally, until golden brown (15-20 minutes).

2.Meanwhile, heat remaining oil in a frying pan over medium-high heat, add chorizo and fry, turning occasionally, until browned (2-3 minutes). Remove chorizo from pan, add almonds and garlic and sauté until just fragrant (30 seconds; be careful not to let the garlic burn). Remove from heat, add onion, lemon juice and vinegar to pan, and season to taste.

3.Combine roast cauliflower and chorizo in a large bowl with herbs, add almond mixture, season to taste, toss to combine and serve.

Styling by Emma Knowles

Styling by Geraldine Muñoz