Cauliflower, walnut and asparagus salad

Babiche Martens

Add a little sweetness to this cauliflower and asparagus salad with tasty caramel walnuts. These are also delicious eaten on their own or used to decorate a dessert.

For the caramel walnuts

1 Tbsp	Butter
¼ cup	Caster sugar
1 cup	Walnuts, roughly chopped (Main)

For the dressing

¼ cup	Flavourless oil, such as grapeseed
2 Tbsp	White wine vinegar
1 tsp	Dijon mustard
1 tsp	Runny honey

For the salad

½	Cauliflower, cut into florets (Main)
¼ cup	Olive oil
1 bunch	Asparagus, ends trimmed (Main)
1 Tbsp	Lemon zest
2 Tbsp	Lemon juice
100 g	Blue cheese

Directions

1. Preheat an oven to 200C.
2. Firstly, caramelise the nuts. Place a piece of baking paper on a tray. In a heavy based pan melt the butter and sugar over a low heat. Once the sugar has dissolved add the nuts and stir until the mixture becomes a caramel colour, about 5 minutes. Keep an eye on them so they don't burn. Tip straight on to the baking paper and spread quickly with a fork. They will harden within a few minutes. Set aside.
3. For the dressing, combine the oil, vinegar, mustard and honey in a jar and shake well.
4. Place the cauliflower and asparagus on a lined oven tray. Season with salt. Pour over the oil and toss. Place into the oven for 15 minutes until cooked and golden. Remove from the oven, mix in the lemon zest and juice then cool.
5. Place the cauliflower and asparagus on to a serving platter, crumble over the cheese, drizzle the dressing and sprinkle with nuts.

More of Angela's asparagus recipes

• Asparagus, roasted garlic and eggs
• Asparagus and salmon rolls