Warm Cauliflower Salad with Leek, Fennel & Pancetta
By OcadoLifeWe’ve got Ottolenghi to thank for the cauli craze, and this salad is a brilliantly quick win.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 1 cauliflower, leaves removed and chopped into small florets
- 12 baby leeks, sliced into 1cm rounds
- 100 g of blanched almonds
- 4 tbsp of olive oil
- 1 tsp of smoked paprika
- 150 g of smoked pancetta cubes
- 115 g of baby spinach
- 1 lemon, zest and juice
- 2 bulbs of fennel, finely sliced
- 100 g of mixed pitted olives
- 25 g of fresh parsley, leaves chopped
- 1 sprinkle of parmesan, to serve
Method
4 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6. In a large, deep oven tray, mix the cauliflower, leeks, almonds, oil, smoked paprika, lemon zest and lemon juice with some seasoning, stirring well. Cook in the oven for 12-15 mins.
Step 2
Meanwhile, fry the pancetta in a non-stick frying pan for 3-5 mins until golden. Drain on some kitchen paper and set aside.
Step 3
Remove the cauliflower pan from the oven and toss with the spinach, fennel, olives and parsley.
Step 4
Serve on a large plate with an extra drizzle of olive oil, a sprinkle of parmesan and a few lemon wedges.