The perfect side dish.
Preheat oven to 170C and place potatoes tossed in 3 tbsp of olive oil on a lined baking tray. Bake for 30 minutes until starting to turn golden.
Add the Fioretto Cauli Blossom to the tray, spraying with a little olive oil, and return to bake for another 15-20 minutes until the stems of the Fioretto Cauli Blossom are tender when pricked with a knife.
Remove tray from the oven and cool for 10 minutes.
In the meantime, add walnuts and dill to a large bowl. Roughly tear each date into four pieces and add to the bowl.
Add potatoes and the Fioretto Cauli Blossom. Combine.
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.
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