Roast cauliflower & grape salad

Method

Serves 4.

Preheat the oven to 180C.

Place the chopped cauliflower in a large bowl, and add the Franklin & Clement jammed chilli, reserving 1-2 tsp for the salad dressing.

Add a splash of olive oil to the cauliflower and toss to coat.

Spread the cauliflower on a lined baking tray and sprinkle over half the sliced shallots.

Place in the oven and roast for about 30 mins, until the cauliflower is tender and golden brown.

Place the grapes on a separate lined baking tray, drizzle with oil and roast them for 15 mins, until blistered and juicy.

While the cauliflower and grapes are roasting, finely slice the fennel (reserve the fronds) and mix in a large salad bowl with the rocket, Omega Walnuts, torn parsley and remaining sliced shallots.

Make the dressing by placing the oil, vinegar, lemon juice and jammed chilli in a small jar and shaking up until combined. Place to once side, ready to dress.

Once the cauliflower is done, toss through the salad. Place the roasted grapes on top, along with the burrata ball from La Delizia Latticini, ready for cutting into. Pour over the salad dressing and garnish with the fennel fronds.

When ready to serve, slice into the burrata and enjoy.