The roasted cauliflower, spicy chorizo and sweet orange flavours work so well in this salad. Cauliflower is so versatile and there are lots of different ways of using it. Roasting it is very comforting and adds a whole new flavour and texture. Soaking the currants in orange juice adds a really nice flavour. The cobnuts add such a nice crunch and nuttiness and as they aren’t in season very long so it’s really nice to use them.

Ingredients (serves 2)

• 1 small cauliflower, cut into florets
• 1 tbsp olive oil
• Sprig of thyme
• Fresh sea salt and black pepper
• Handful of shelled cobnuts
• Handful of currants
• Juice of 1/2 an orange
• 6 cooking chorizo, peeled and sliced
• Small bag of salad leaves

For the dressing

• Juice of 1/2 an orange
• 1 tbsp za’atar
• 1 small garlic clove, peeled and minced
• 1 tbsp olive oil
• 1 tsp red wine vinegar

Directions

1. Pre heat oven to 200 degrees fan. Line a baking tray with foil. Add the florets, a tbsp of olive oil, thyme and add some salt and pepper. Toss to coat all over. Bake for 30 minutes. 5 minutes before the end add the cobnuts and roast for the last 5 minutes.
2. While the cauliflower is roasting. Add the currants to a bowl, squeeze over the juice of half an orange and top up with boiling water until they are covered leave to plump up for about 20 minutes.
3. Heat a small frying pan over a medium heat, fry the chorizo on each side for a couple of minutes. Drain on kitchen paper.
4. Make the dressing by adding all the ingredients into a jar or bowl. Shake or whisk to combine.
5. To assemble the salad share the salad leaves between 2 serving bowls. Add the roasted cauliflower florets and cobnuts. Drain the currants and sprinkle them over the salad. Top with the chorizo and drizzle over the dressing. Enjoy.