Ingredients
• 4 kipfler potatoes
• ½ cup extra virgin olive oil
• 1 small head cauliflower, chopped into small florets
• Sea-salt flakes and freshly ground black pepper, to season
• 2 cloves garlic, crushed
• 1 cup finely shredded green cabbage
• ½ cup walnuts, chopped
• ½ bunch parsley, leaves picked
• 2 long red chillies, deseeded, finely sliced
• 2 tsp Dijon mustard
• 1 Tbsp apple cider vinegar
Method
-
Steam or boil potatoes until tender, then drain. Peel while still warm, discard skin, then cut into large pieces. Set aside in a large bowl.
-
Heat ½ the oil in a medium frying pan over a high heat. Add cauliflower and cook for 5 minutes or until well browned. Season with salt and pepper, and stir in garlic.
-
Add cauliflower mixture, and any remaining oil in pan, to potato. Stir in cabbage, walnut, parsley and chilli and toss well to combine.
-
Put mustard and vinegar in a medium jug. Using a stick blender, blend to combine. With motor running, add remaining oil in a slow, steady stream. Season and pour dressing over salad, just before serving.