Greek-Style Roasted Cauliflower Salad With Olive Tapenade

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your waxy potatoes (skins on) in half

Add the chopped potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Chop your tomato[es] roughly

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Drain and rinse your chickpeas

Once the potatoes are tender, add to a baking paper-lined baking tray and crush lightly with a fork, add the drained chickpeas and your cauliflower florets to the tray with half your Mediterranean style seasoning (you'll use the rest later!) and a generous drizzle of olive oil

Season with a generous pinch of salt and give everything a good mix up, put the tray in the oven for 20-25 min or until the potatoes are golden and the cauliflower is slightly charred – this is your roasted veg

While the veg cooks, add your white wine vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar to a bowl and stir it together

Add the sliced shallot to the bowl and set aside to pickle – this is your quick-pickled shallot

Combine the remaining Mediterranean style seasoning in a large bowl with the chopped garlic (not a big garlic fan? Try using less!) and a generous drizzle of olive oil

Add a splash of the pickling liquid and a pinch of salt and stir it all together – this is your Greek-style dressing

Once everything is ready, add your shredded lettuce, chopped tomato and roasted veg to the Greek-style dressing and toss – this is your Greek-style salad