Roasted Cauliflower, hazelnuts and pickled grapes
Vegan, gluten free and packed full of goodness, this salad is a great way to kick start your year with a health boost, especially if you are involved in veganuary.
One whole Cauliflower – chopped into large florets
50g hazel nuts – whole or roughly chopped
1 tsp Sumac
Handful of flat leaf parsley chopped
For pickled grapes
50g red seedless grapes, halved
50ml white wine vinegar
100g caster sugar
Add the White wine vinegar, caster sugar and water to a pan and heat, stirring, until the sugar is dissolved.
Take the liquid off the heat and add the grape halves.
Pop it all in the fridge whilst you get on with the next steps
Roast the cauliflower in sumac, salt and pepper with a slug of olive oil for 10 mins, add hazel nuts and roast for an additional 5 minutes.
Assemble the ingredients and mix in a bowl whilst still warm with the chopped parsley and olive oil and table a spoon of the pickling liquid.