Roasted cauliflower and lamb's liver salad

Serves 4

(Jason Lowe)

Cauliflower and offal make a great combo and we often serve a slice of roasted cauliflower with kidneys as a starter or main course.

1 small head of cauliflower, trimmed and cut into florets
200-250g lamb's liver, thinly sliced, trimmed of veins and sinews and halved
A couple of handfuls of small salad leaves and herbs like land cress, pea shoots or rocket, chervil, chives etc
Vegetable or corn oil for frying
A couple of tablespoons of butter
Salt and freshly ground black pepper
2tbsp chopped green herbs (parsley, chervil, chives etc)

For the dressing

1tbsp cider vinegar
2tsp Tewksbury or Dijon mustard
4tbsp rapeseed oil

Cook the cauliflower in boiling salted water until just cooked, then drain and cut into bite-sized pieces.

Heat a tablespoon of vegetable oil in a heavy frying pan and fry the cauliflower on a high heat for about 5-6 minutes, turning the pieces as they are cooking and adding a little butter once they are beginning to colour.

Whisk the ingredients together for the dressing and season. Season the slices of liver and dip in the chopped green herbs. Heat the rest of the butter in a frying pan until foaming and fry the liver for about 30 seconds on each side.

To serve, arrange the cauliflower, liver and leaves on serving plates and spoon over the dressing.