Eating In

Serves 4
Dressing
2 tbsp capers chopped
1tbsp wholegrain mustard
2 cloves garlic, crushed
2tbsp white wine vinegar
60 ml olive oil
Salad
1 cauliflower cut into florets
 60 ml olive oil
1tbsp chopped dill herb
50g baby spinach leaves
20 cherry tomatoes halved
Salt and pepper

Make the dressing by putting all the ingredients except the oil into a food processor. Run the machine and dribble in the oil. You are aiming for a thick creamy dressing. Taste and adjust as necessary.
Blanch the cauliflower florets. When they are dry, put them in a bowl and toss in the olive oil and salt and pepper. Place a ridged griddle pan over the highest heat and leave it for 5 minutes so that it gets really hot. Grill the florets in a few batches, turning as required. When they are nicely charred put them in a serving bowl, add the dressing, dill, spinach and tomatoes, mix well, taste and adjust as necessary. Serve warm or at room temperature.