The perfect side dish.


  • 400g (2 packets) of Fioretto® Cauli Blossom

  • 500g kipfler potatoes, washed and sliced length ways

  • 6 medjool dates, pitted

  • 1 cup walnuts, roughly chopped

  • 1/4 cup dill, roughly torn

  • 3 tbsp extra virgin olive oil

  • Spray olive oil

  • Dressing

  • 1 tbsp Dijon mustard

  • 1/4 cup water

  • 3 tbsp extra virgin olive oil

  • Juice of one large lemon

  • Salt and pepper to taste


  • 1.

    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.

  • 2.

    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.

  • 3.

    Remove tray from the oven and cool for 10 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 Cauli Blossom. 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.


Exclusive recipe from Melanie Lionello, founder of From My Little Kitchen, for Perfection Fresh 

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