Fioretto® with Herby Citrus Dressing

6 as a side
Prep Time
Cook Time


  • 400g (2 packets) Fioretto® Cauli Blossom
  • 500g kipfler potatoes, washed and sliced length ways
  • 6 medjool dates, pitted
  • 1 cup walnuts, roughly chopped
  • ¼ cup dill, roughly torn
  • 3 tbs extra virgin olive oil
  • Spray olive oil


  • 1 tbs Dijon mustard
  • ¼ cup water
  • 3 tbs extra virgin olive oil
  • 1 large lemon, juiced
  • Salt and pepper to taste


  1. Preheat oven to 170°C and place potatoes tossed in 3 tbs of olive oil on a lined baking tray. Bake for 30 minutes until starting to turn golden.
  2. Add the Fioretto® to the tray, spraying with a little olive oil, and return to bake for another 15-20 minutes until the stems of the Fioretto® are tender when pricked with a knife.
  3. Remove tray from the oven and cool for ten minutes.
  4. In the meantime, add walnuts and dill to a large bowl. Roughly tear each date into four pieces and add to the bowl.
  5. Add potatoes and the Fioretto®. Combine.
  6. In a small jug or bowl, mix together dressing ingredients with a spoon until combined. Pour over salad and toss through. Season to taste if you need to and serve warm.

Recipe by From My Little Kitchen