Cauliflower, puntarelle, hazelnut and raisin salad

Serves 4

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1 head of cauliflower, cut into florets
1 small head of puntarelle, outside leaves removed to reveal the heart
40g raisins soaked in water overnight
40 hazelnuts, lightly toasted
Salt and freshly ground black pepper
2tbsp white balsamic
3-4tbsp olive oil

Cook the cauliflower in boiling water for 3-4 minutes so that it's still crunchy; drain. Slice the puntarelle heart thinly with a knife or on a mandolin. Cut the cauliflower into bite-sized pieces; toss in a bowl with the puntarelle, raisins, hazelnuts, balsamic and olive oil; season. Leave for 30 minutes then give a final stir and serve.