Cauliflower, Leek & Pine Nut Salad

Steps

• Step 1

  Place the red pepper quarters skin side up under the grill and turn to high.

• Step 2

  Once the skin begins to blister and blacken, remove to a small bowl and cover with clingfilm.

• Step 3

  Once cool, peel the skin and discard, and dice the flesh.

• Step 4

  In a large mixing bowl, whisk together the mustard, white wine vinegar and 2 tbsp olive oil.

• Step 5

  Pat dry the rinsed capers and add to the dressing. Season to taste.

• Step 6

  Wash the cauliflower, cut into small florets and pat dry on kitchen paper, then mix into the vinaigrette with the roast peppers.

• Step 7

  Place the pine nuts in a small dry frying pan and set over a medium heat. Regularly shake the pan for a minute to ensure they turn golden brown all over. Tip into the salad.

• Step 8

  Add 2 tbsp olive oil to the hot pan and stir in the leeks. Fry for 2 minutes until just tender, then mix into the cauliflower.

• Step 9

  Add the chopped parsley, crumbled feta and pomegranate to the bowl and season to taste with some lemon juice.

• Step 10

  Serve immediately.