Charred autumn salad

We love charred veg and this time of year is perfect for carrots and cauliflower. This dish makes a tasty meal by itself or as the perfect accompaniment to grilled lamb chops or chicken thighs.

Ingredients

1 large cauliflower, cut into florets

 12 small carrots, sliced lengthways 

2 echalion shallots, peeled and sliced widthways

Anchovy dressing 

1 tin anchovies (30g drained weight)

100ml garlic oil (or rapeseed oil with 1 clove fried garlic)

50ml white wine vinegar

1 tsp honey

1 tsp pink peppercorns

Breadcrumb topping 

50g sourdough breadcrumbs toasted

Zest of 1 orange

20g grated pecorino

2 heaped tbsp chopped parsley

Handful of hazelnuts toasted and crushed

2 tsp salted capers

1 tsp pink peppercorns

Method

1. Blanch the cauliflower and carrots in boiling water for 2-3 minutes and leave to drain; skip this step if you prefer your veg crunchy.

2. Blend the dressing ingredients until smooth, and set aside.

3. Combine the ingredients for the topping.

4. Grill the carrots, cauliflower and shallots until charred.

5. Place the grilled veg in a bowl and drizzle with the anchovy dressing and top with breadcrumb topping.

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