On a mission to make my husband's lunchboxes not as boring, I took my friend's advice & brought Hetty McKinnon's Community home. Jam packed with salad recipes from Arthur Street Kitchen (a place she made salad twice/wk to deliver via bike in Sydney), I began the journey into exploring vegetable combinations I'd not thought of before.

After a few fails, this salad is the first winner as declared by my husband - it got at 11/10. I had adapted Hetty's recipe from Community (pg 73) with what was in fridge & rather than making a creamy vinaigrette, I opted for a dressing with less oil. The original recipe serves this salad with a pangrattato but I didn't make this because I felt it would go soggy in a lunchbox. When roasting the cauliflower, I used Gewurzhaus' Roast Vegetable Salt to season.

Makes 2 serves.

For a non-vegetarian option, I add 3 boiled eggs + 9 steamed chicken tenderloins (season with salt & pepper). If you opt for this, you can divide the salad into 3 serves.

Ingredients

1 whole cauliflower, chopped into even pieces
10-15ml extra virgin olive oil
30g baby spinach leaves
3 roma tomatoes, cut into wedges
¼ cup walnuts, chopped coarsely
Gewurzhaus roast vegetable salt (to taste)
pepper (to taste)

For caper dressing

50g capers, drained & chopped coarsely
1 garlic clove, crushed
15ml apple cider vinegar
30ml extra virgin olive oil
sea salt & paper (to taste)

Preheat oven to 180 degC & line a tray w aluminium foil. Lay cauliflower flat on tray & brush lightly w oil before sprinkling salt & pepper to taste. Roast for 20-25 minutes, or until soft n' tender to touch. On another tray, lightly toast walnuts until golden, this will take about 15-20 minutes.

To make dressing, place capers, garlic, vinegar, oil, salt & pepper in a bowl and combine. Adjust to your liking - you can even add some honey if you want it a little sweet.

To serve, in a large bowl combine the cauliflower, spinach, tomato & dressing and mix together. Top w walnuts once you're happy w the dressing coverage. Enjoy!