Insalata di rinforzo with cauliflower, olives, capers and chickpeas

Ingredients

For 1 serving

• Cauliflower250 g
• Cooked chickpeas120 g
• Green olives6
• Black olives5
• Capers8 g
• Pickled chili peppers30 g
• Bread40 g
• Parsley5 g
• Extra virgin olive oil10 g
• White wine vinegar1 tablespoon
• Saltto taste

Contains: gluten, sulphites,

In season: November – February

Method

1. Bring a pan of water to the boil and salt it. Cut the cauliflower into small florets and wash them; cook for 8 minutes, until tender but still al dente, then drain and cool in cold water.
2. Meanwhile, drain and rinse the chickpeas, chop the pickled chillies, rinse the capers and chop the parsley.
3. Combine the cauliflower, chickpeas, green and black olives, capers and chillies, dress with the oil, white wine vinegar and parsley and leave for 15 minutes for the flavours to blend.
4. Slice the bread and toast it for 2–3 minutes, until golden and crisp; serve it with the salad.