Broccoli and Cauliflower Salad

Preparation time :	35 minutes
Total time :	35 minutes

Serves: 10

Ingredients

Spicy Chilli Oil Dressing:
Freshly ground black pepper
1 tsp dried chilli flakes
2 tbsp white wine vinegar
1 clove garlic, finely chopped
1 lemon, zest finely grated
6 tbsp extra virgin olive oil
Salt

Salad:
1 cauliflower
1 bay leaf
2 heads broccoli

Method

1. Put the chilli flakes and vinegar in a small saucepan. Set over a low heat and infuse for 5 minutes without letting the vinegar simmer. Remove from the heat and, once cool, tip into a small bowl. Whisk in the garlic, lemon zest and olive oil and season to taste. Pour into a pretty jam jar and seal.
2. Cut away the leaves and stem of the cauliflower before cutting the florets into bite-sized pieces. Wash thoroughly, then drop into a pan of boiling water with a bay leaf. Return to the boil and cook for a couple of minutes. The cauliflower must retain a crisp bite. Drain, discard the bay leaf and quickly spread out on two plates to cool - the cauliflower will continue to cook slightly but will retain far more of its flavour than if you cool it under cold running water.
3. Repeat the process with the broccoli. Drop into a fresh pan of boiling water and cook for a minute or two until it is just done. Drain and quickly spread out on two plates to cool. Once both are cool, mix together and transfer into a serving bowl. Cover tightly with clingfilm. When ready to serve, shake the vinaigrette in a sealed jam jar, then pour over the salad and mix.