Potato and roasted cauliflower salad

This salad can be refrigerated for up to three days. Leave the rocket out and add at the last minute. A sprinkle of pomegranate arils will add a lovely festive touch.

Ingredients

500 g	New potatoes, rinsed and lightly scrubbed, as needed (Main)
½ tsp	Salt, plus more as needed
2 Tbsp	Fresh lemon juice, or more as needed
5 Tbsp	Extra virgin olive oil
¼ tsp	Freshly ground black pepper, or more as needed
½	Cauliflower, cut into small florets (Main)
½ cup	Pitted olives, chopped
⅓ cup	Red onion, thinly sliced
¼ cup	Chargrilled red capsicum, (about 4), chopped
1 tsp	Fresh thyme
½ tsp	Red pepper flakes, crushed
100 g	Feta cheese
½ cup	Baby rocket, lightly packed
4	Lemon wedges, for serving

Directions

1. Preheat the oven to 160°C.
2. Put the potatoes in a large pot of cold, salted water, and bring to a boil over high heat. Reduce the heat until it's gently bubbling (medium-low), and cook until the potatoes are tender, 20 to 25 minutes. Drain and return them to the pot.
3. Use a fork to crush and smash the potatoes, creating lots of crevices. Add the lemon juice, 1 tablespoon of the oil, 1/4 teaspoon of the salt and the pepper, and toss gently. Let cool.
4. While the potatoes are cooking, toss the cauliflower on a rimmed baking sheet with another 1 tablespoon of the oil and 1/4 teaspoon of the salt. Bake in the oven until tender and browned around the edges, 20 to 30 minutes.
5. Add the just-roasted cauliflower to the smashed potatoes. Add the olives, red onion, chargrilled capsicum, thyme and crushed red pepper flakes, and toss gently to incorporate.
6. Crumble the feta into the bowl of a mini food processor or blender; pulse until creamy. With the motor running, drizzle in the remaining 3 tablespoons of oil until well incorporated.
7. Add the whipped feta to the salad and fold gently. Just prior to serving add the rocket and fold gently again. Taste, and add more salt, pepper and lemon juice to taste.
8. Serve slightly warm or at room temperature.