Cauliflower, broccolini, pine nut and currant salad

Instructions

1. Soak currants in boiling water for 5 minutes. Drain. Meanwhile, boil, steam or microwave cauliflower florets and broccolini, separately, until tender. Rinse under cold water. Drain.
2. Preheat a chargrill or barbecue over medium heat. Spray cauliflower with oil and cook, turning, for 5–7 minutes or until lightly charred.
3. Place cauliflower, broccolini, currants, toasted pine nuts, red onion and parsley leaves in a serving bowl. Toss to combine. Drizzle with extra-virgin olive oil and white wine vinegar just before serving.