From Food from Plenty by Diana Henry.

-Preheat oven to 400F.

-Cut 6 ancho peppers or 2-3 sweet red peppers in half and scrape out the seeds.

-Brush them with olive oil, put into a roasting pan and season withsea salt and pepper.

-Roast 20-30 min or until completely tender, then slice thinly and put into a flat broad serving bowl.

-Break 1 head cauliflower into florets and cook in salted water until just tender but still with a bite. Drain well.

-Slice 1 onion into crescent moon shapes.

-Add 1 tsp olive oil to frying pan and sauté until soft and pale gold.

-Add the following:

2 cloves garlic finely chopped

1½ tsp smoked paprika

-Season and cook for another minute.

-Scrape into serving bowl and add 1 more tsp olive oil to the pan (don’t clean it).

-Heat the oil and add the cauliflower and fry quickly to get color and heat through.

-Drain and rinse a can of chickpeas.

-Add the cauliflower to the serving bowl along with the drained chickpeas.

-Pour 2 tsp of white wine vinegar into a cup and season with salt and pepper.

-Whisk in 2 TBS extra virgin olive oil and 2 TBS walnut oil (or 4 TBS olive oil) to make a dressing.

-Pour over salad, and add the following:

A generous handful of chopped cilantro

6oz of feta cheese crumbled

A large pinch of sea salt

-Gently mix.