½ tsp dried oregano
½ clove garlic
Pinch of chilli flakes
1 tbsp white balsamic vinegar
1 tsp honey
80ml extra virgin olive oil
Salt and pepper
4-5 large slices of sopressa salami, roughly chopped
100g piece of block of provolone cheese, cut into 4 pieces
¼ head of cauliflower, cut into 4 pieces
¼ red onion, roughly chopped
½ red apple, cut into half again and core removed
½ bunch flat-leaf parsley
6 marinated artichokes, drained
½ x 400g can chickpeas, drained and rinsed
In a food processor with a chopping blade, add the cheese and pulse 5-6 times until finely chopped into small pieces, then set aside in a separate bowl.
Place all the dressing ingredients into the food processor (no need to clean it after pulsing the cheese as it will help to flavour the dressing) and blend together for 5 seconds.
Add the onion, sopressa salami and parsley to the food processor and pulse again about 5-6 times, ensuring it remains quite coarse (i.e. chopped) in texture.
Place the grater attachment on the food processor and grate the cauliflower and apple into the bowl with the dressing and sopressa salami mixture.
Stir through the cheese until well combined and add the chickpeas and artichokes to serve.