Shaved Cauliflower And Fennel Salad With Lemon, Almonds And Burrata

For the lemon dressing, combine the egg yolk, mustard, honey and zest in a large bowl. Whisk until smooth, then stir in the lemon juice. Whisking continuously, add the olive oil, a little at a time. Take care not to add the oil too quickly or the dressing will curdle. Continue adding the oil until a thick, emulsified dressing forms, then season to taste with sea salt and freshly ground black pepper.

Meanwhile, preheat the oven to 180°C (350°F). Place the almonds on a baking tray and roast for 15 minutes or until golden. Cool, then coarsely chop.

Using a very sharp large knife, slice the cauliflower through its stalk as thinly as you can. Cut the fennel bulbs in half lengthways and then slice as thinly as you can.

Mix the cauli and fennel in a large bowl with the arugula, basil and burrata and toss gently. Drizzle with the dressing and toss again. Scatter with the almonds to serve.

Salty, sour, spicy, fresh, crunchy—there’s so much going on here, but somehow it all comes together in perfect harmony. Lentils are easy to cook, but have an annoying habit of overcooking right at the end. Keep your eye on them; you want them to have just a bit of bite but not lose their shape.