Preheat oven to 160°C. Cut cauliflower into bite size florets, placed into a baking tray and drizzle with a little olive oil, salt and pepper. Roast in the pan for 15-20 minutes. Once cooked, place on a plate to let cool then place into a salad bowl.
Shred the radicchio by hand into strips with a large knife and place into the same bowl. Remove the celery leaves and add to the bowl along with chives, parsley and chopped dates. Cut the remaining celery stalks into matchsticks and add to the bowl and mix well.
For the dressing, add oil, lemon juice, orange juice and mustard into a small jar and shake until combined.
Place some greasproof paper on an oven tray and place walnuts on top. Massage the honey over the top to ensure they’re covered well. Sprinkle a little salt over the top and bake for 10 minutes or until golden. Place over the salad and drizzle a little salad dressing over the entire salad and serve.
Recipe and photography by Emily Fitzgerald of Adeline and Lumiere
Home wares from House, Barkly Square
Ambrosia Zest Serving Tray
Alex Liddy loose cutlery