Roasted Cauliflower, Grape and Wensleydale Salad

Ingredients

• 1 medium cauliflower broken into small florets
• 2 tbsp olive oil
• Pinch of salt
• Pinch of ground black pepper
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 25g sultanas
• 40g vegetarian Wensleydale cheese crumbled
• 60g seedless red grapes
• 2 tbsp walnuts
• 1 tbsp 15g mixed seeds
• 10g fresh parsley chopped

Method

1. Heat the oven to 200°C / gas mark 6.
2. Put the cauliflower into a bowl and toss with 2 tsp of the oil and season with salt and black pepper. Spread on an oven tray and roast for 20 to 25 minutes, stirring once or twice, until nicely browned. Set aside to cool.
3. Meanwhile, in a bowl mix the remaining oil with the vinegar and mustard, Add the sultanas and leave to soak while the cauliflower is cooking.
4. Transfer the cauliflower to a bowl with the cheese and grapes and toss together with the sultana dressing. Sprinkle with walnuts, seeds and parsley then serve.