Fioretto® Mezza Salad

• 400g Fioretto^® Cauli Blossom
• 6 slices sourdough, chargrilled, halved
• 250g labne
• 75g mixed olives, pitted, roughly chopped
• 125g chargrilled eggplant, chopped
• 150g roasted red capsicum, chopped
• 1/2 cup flat parsley leaves, chopped
• 2 tbs pistachio kernels, toasted, chopped

Lemon Vinaigrette

• 3 tbs extra virgin olive oil,
• 1/2 lemon, rind finely grated, juiced
• 1 small garlic clove, crushed
• 1 tsp honey,

1. For the vinaigrette, whisk all the ingredients together with salt and pepper until well combined.
2. Steam or microwave Fioretto® until stems are a bright green and tender. Drain well. Pour half the dressing over the warm Fioretto®, turn to coat. Set aside to cool.
3. Spread the sourdough with the labne then arrange on serving board or platter. Spoon over the marinated Fioretto®. Combine olives, eggplant, capsicum and parsley together. Spoon over the Fioretto®. Scatter over the pistachios. Season. Serve with remaining dressing.