Salad Recipes - Cauliflower and Blue Cheese Euphoria

Ingredients

• 1 small cauliflower, cut into tiny florets

• 175 g/6 oz/1 1/2 cups cappelletti stuffed with cheese

• 2 slices wholemeal bread, crusts removed, cubed

• Oil for shallow-frying

• 1 garlic clove

• 100 g/4 oz blue Brie or other soft blue cheese, cubed

• 1 bunch of watercress, trimmed

• 60 ml/4 tbsp olive oil

• 20 m1l4 tsp white wine vinegar

• 5 ml/1 tsp chopped oregano

• 2.5 ml/1/2 tsp caster (superfine) sugar

• 2.5 ml/1/2 tsp Dijon mustard

• Salt and freshly ground black pepper

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Method:

1. Cook the cauliflower in boiling salted water for 3-4 minutes until almost tender but still with bite. Drain, rinse with cold water and drain again.

2. Cook the cappelletti according to the packet directions. Drain, rinse with cold water and drain again. Mix together in a bowl.

3. Meanwhile, fry (sauté) the bread cubes in the oil with the garlic clove added until the bread is crisp and golden. Drain on kitchen paper and discard the garlic.

4. Add the cheese to the cauliflower mixture with the watercress sprigs.

5. Blend the remaining ingredients together and pour over the salad. Toss well, add the croutons, toss again and serve straight away.