for 2 person

Roasted Cauliflower

1	cauliflower (approx. 600g), slices with 5mm
2 tbsp	olive oil
½ tsp	salt
40 g	Sbrinz, grated

Salad

1 tbsp	lemon juice
1 tbsp	oil
3 ½ tbsp	pesto rosso (red pesto)
2 tbsp	walnut kernels, roughly chopped
180 g	baby lettuce
½ tsp	salt

How it's done

Roasted Cauliflower

Place the cauliflower on a baking tray lined with baking paper, drizzle with oil, season with salt. Top with the Sbrinz cheese. Bake the cauliflower in the centre of an oven preheated to 220 °C for approx. 15 mins.

Salad

Mix the lemon juice, oil and pesto in a large bowl. Without adding any oil, toast the walnuts in a non-stick frying pan until golden brown.

Combine the walnuts, lettuce and dressing, season with salt, serve with the cauliflower.

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