Ingredients (Serves 4-8)
1kg New potatoes, boiled or steamed
2 handfuls of capers
1 bunch of dill, finely chopped
2 small cloves of garlic, minced
1 heaped tbsp wholegrain mustard
juice of 1 lemon
good glug of olive oil
salt and pepper to taste
Heat your oven to 180c.
Chop the cauliflower into bite size florets and pop on to a large roasting tray, drizzle some oil on top and season before roasting for roughly 20-30 minutes or until the edges have just started to crisp up.
Add the potatoes and cauliflower to a large mixing bowl, stir in (or mix with your hands) the capers and dill.
Whisk the lemon, mustard, garlic and oil together and season before pouring over the salad.
This is a great salad to make ahead for the week but its also delicious served warm as part of a main meal.