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Ingredients
  

  • 1 large cauliflower cut into florets
  • 500 g new potatoes halved
  • 1 large red onion finely chopped
  • 1 jar creamed basil
  • Juice and rind of 1 lemon
  • 100 ml olive oil and a little extra
  • Pinch of salt
  • 150 g walnuts or pine nuts

Instructions
 

  • Preheat the oven to 200°C and place the cauliflower florets onto a baking tray. Drizzle with a little olive oil and a pinch of salt and roast for 20 minutes and then set aside to cool.
  • Bring a large pan of water to the boil and cook the potatoes until soft. Drain and leave to cool.
  • Once the cauliflower and potatoes are cool, put them into a large bowl and stir the rest of the ingredients except for the nuts. Heat a frying pan and toast the walnuts/pine nuts for a few minutes. Top the salad with them and serve
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