I like a quick throw together meal and this salad is just the thing teamed with Crispy baked chicken wings. Asparagus is in season at the moment but could easily be substituted for green beans.
- 2 cups of cauliflower cut into bite sized florets
- 3-4 small zucchini sliced diagonally
- 1 bunch of asparagus sliced diagonally
- 2 tbsp olive oil
- 1 clove garlic
- 1 tbsp capers
- 2 anchovies (optional)
- 1 cup yoghurt
- squeeze of lemon
- salt & pepper
- 2 tbsp shaved, Parmiginio-Reggiano (parmesan cheese) to serve
Preheat the oven to 200℃.
On a tray lined with baking paper, place the cauliflower, drizzle with the olive oil and a sprinkling of salt. Mix them on the tray until they’re all covered with the oil and roast for 20 minutes or until the cauliflower begins to turn golden.
Add the sliced zucchini and asparagus to the tray of cauliflower and return to the oven for another 10-15 minutes or until the vegetables are cooked.
To make the caesar-style dressing, with a blender or stick mixer blend all the ingredients together. Taste and adjust with lemon, salt and pepper to suit you.
To serve, place the warm roasted vegetables onto a large plate or platter, drizzle with dressing and garnish with shavings of fresh parmesan cheese.