Roasted Fioretto® Rocket & Mint Salad

• 500g Fioretto^® Cauli Blossom, rinsed & sliced
• 2 tbs olive oil
• 2 garlic cloves, crushed
• 1 long red chilli, finely chopped
• 2 cm piece ginger, peeled, grated
• 60g baby rocket leaves
• 1/2 cup mint leaves
• 4 green onions, thinly sliced
• 125g soft marinated feta
• 2 tbs flaked coconut, toasted

dressing

• 3 tbs extra virgin olive oil,
• 1/2 lemon, juiced
• 1/2 cup caster sugar,

1. Preheat oven 200°C fan forced. Scatter the Fioretto® over the base of a large roasting pan.
2. Combine oil, garlic, chilli and ginger then spoon over the Fioretto®, turn to coat. Roast for 12-15 minutes until stems are light golden and tender. Set aside to cool for 30 minutes. Add rocket, mint and green onions. Toss to coat.
3. Transfer the salad to large serving platter, crumble over the feta then sprinkle with coconut.
4. Combine dressing ingredients with salt & pepper and spoon over the Fioretto® salad. Serve.

Tip: This Dish is best served as a side.