Roast Cauliflower, Garlic Yoghurt, Walnut & Apricot Salad

Add the onions to a pan with 2 tablespoons of oil and a pinch of salt. Cook over a medium–low heat for 30–40 minutes until caramelised and jammy. Remove from the heat and set aside until ready to serve.

Preheat the oven to 150°C/ Gas Mark 2. Spread the walnuts on an oven tray and roast for about 8–12 minutes until golden. Set aside and increase the oven temperature to 250°C /Gas Mark 9.

Coat the cauliflower in the rest of the oil and a good pinch of salt. Place on an oven tray and roast in the oven for 12 minutes. Turn the pieces of cauliflower and cook for a further 8–10 minutes. Once the cauliflower is golden and has good caramelisation, remove from the oven.

Mix the yoghurt with the garlic, extra-virgin olive oil and salt to taste.

In a bowl, toss the cauliflower with the caramelised onions, apricots and half of the parsley.

Spoon the yoghurt mixture onto a platter or individual plates. Top with the cauliflower. Add the roasted walnuts and then the remaining parsley. Drizzle with extra-virgin olive oil and add a final pinch of salt.