Last night’s dinner: Cauliflower, green bean and tomato salad

After yesterday’s hearty plate of potato, something a little lighter – a nutritious, lightly warm winter salad.

I had the idea for this after half watching, and half remembering, a similar dish being made on a TV cookery programme. The essential ingredients are cauliflower and tomatoes, along with a warming dressing (for that read mustard). As a salad it felt right to add some greens – we added French beans. Broccoli could work, but might conflict in texture and shape with the cauliflower. Peppery rocket would make for a lighter, perhaps more summer salad. I could even be tempted to try some cucumber with this – especially in summer.

First step was to roughly chop some ripe tomatoes, season them with a little salt and pepper, and a splash of olive oil, and set aside.

Next, make a quick dressing with some olive oil, a little sherry vinegar (white wine vinegar or lemon juice will suffice), a teaspoon of Dijon mustard, a teaspoon of cumin seeds and a clove of finely chopped garlic.

Break the cauliflower into florets and steam until just tender (don’t for the love of veg overdo it). While the cauli is steaming, plunge some green beans into boiling water for around 4-5 minutes. That should be enough to just about cook them but leave them a little crunchy.

In a large salad bowl combine the cauliflower, beans and tomatoes. Pour the dressing over and mix well – it’s important to do this while the cooked veg is still warm. Finally, add a small handful of chopped coriander, spring onion or flat-leaf parsley and serve.

Feel free to experiment with the recipe. Just remember that the finished salad should have a bit of a crunch and a slight spiciness – almost as if it wanted to mature to be a piccalilli.

We had a big bowl of this as a main course, but it would be a good accompaniment to all kinds of pies, quiches and pasties etc etc. Happy eating.

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