Saturday, 1 September 2012

Cauliflower and Broccoli Salad

Here is a brightly coloured cauliflower and broccoli salad. The red, white and green  vegetables look especially lovely served in a white bowl. Any leftovers will keep well in the fridge and can be taken to work for lunch the following day.


1 cauliflower ( broken into small florets)
1 head of broccoli ( broken into small florets)
3 cloves of garlic (finely sliced)
4 tablespoons of olive oil.
1/2 of a small bottle of capers
1/4 cup of sundried tomatioes ( chopped)
250 grams of feta ( cubed)
The juice of a 1 lemon
Salt and freshly ground pepper to taste.

Boil the cauliflower and broccoli florets in salted water for 2 minutes.
Drain thoroughly and add 3 tablespoons of olive oil
While it is cooling slightly fry the finely sliced garlic in a tablespoon of ooil until it is golden brown. Be careful not to burn.
Add the garlic and the oil it was fried in to the salad bowl .
Then stir in the sundried tomatoes and capers.
Squeeze lemon juice over, and stir again.