Cauliflower & fennel slad recipe with cilantro pepper vinaigrette

Serves 4

INGREDIENTS:

1 tbsp. red wine vinegar

2 tsp. fresh cilantro, finely chopped

2 tsp. pimientos, finely chopped

1 bunch parsley, finely chopped

1 tsp. salt

1 tsp. black pepper

1 oz. thick coconut milk

1 cauliflower, cut into 1 inch chunks

1 fennel, halved and thickly sliced

4 raddichio leaves, shredded

METHOD:

Combine sunflower oil, red wine vinegar, cilantro, pimientos, parsley, salt and black pepper. Combine well.

Add vegetables and coconut milk. Add to a pan and bring to a boil. Simmer for 5 minutes until cauliflower and fennel are tender. Allow to cool. Serve chilled.