1/2 cauliflower
6 or so roasted chestnuts, peeled (they'll be a bit floury)
4 sundried toatoes, chopped
2 cloves garlic, crushed
tablespoon rice-bran oil
desert spoon sesame oil
30g goats feta, chopped or crumbled
several large handfuls of washed watercress
Chop half a cauliflower into small florets and steam until tender. Crush two cloves of garlic and saute in rice bran and sesame oil. Add roasted, peeled chestnuts, cauliflower, crumbled feta and sundried tomatoes and lightly saute. When toasted through tip onto a base of washed shredded watercress. Lightly season with sea salt to taste.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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