I'm revisiting this blog after nearly two years! Recently I've been totally engrossed in taking pictures and looking at pictures with Instagram and VSCO. Instagram is nothing new, but when it was launched about five years ago (in about 2010?) the choice of effects and what you can do with it was quite limited.
Then sometime last month I saw this amazing picture of a swimming pool in China. I'd never seen anything like it and I wanted to keep it in my file. I couldn't. I had to sign up for Instagram to look at it properly. So I did and I haven't left it since.
I use Facebook much less than before now. Since it started sharing our 'likes' we end up seeing a lot of pictures of people that we don't know and slogans and quotes that we are not interested. With Instagram you can choose what you want to see and there are loads of amazing pictures. As my account isn't a private one (ypen888) a few 'likes' I get, I imagine, are genuine. I like its loose arrangement :)
Now, this cauliflower salad is a copy from Ottolenghi's recipe. He uses dill but I'm not keen on the herb so I omitted it and replaced his spinach with just salad leaves. As he says, grilling cauliflower and broccoli completely transforms those boing vegetables.
Ingredients (for 2-3 people):
1 small head of cauliflower, divided into florets
2 tbsp of capers
a handful of salad leaves
about a dozen of cherry tomatoes, halved
(for the dressing)
1 tbsp Dijon mustard
1 garlic clove, crushed with some salt
2 tbsp white wine vinegar
4 tbsp olive oil
salt and pepper
Put the cauliflower florets into salted boiling water and cook for just 2 minute. Drain them and leave to cool. Heat a griddle pan really hot. Grill the florets until slightly charred.
Mix the ingredients for the dressing.
While the cauliflower florets are still hot mix them with tomatoes in a bowl and pour the dressing. Put them on a bed of salad leaves.