Cauliflower, red onion and broccoli served with a dill dressing
Separate 1 head of cauliflower and 1 head of broccoli into florets, blanch for a few minutes and drain well. For the dressing, shake 40ml red wine vinegar, 150ml extra virgin olive oil, 50ml chopped fresh dill, salt and freshly ground black pepper in a jar to combine. Place the cauliflower, broccoli, 1 sliced red onion and 10 black olives in a serving dish, and serve with the dressing and crusty bread.
To drink: Rijk’s Private Cellar Semillon has a rich palate with grassy notes, giving the dill in the dressing a long finish.