Cauliflower and green bean salad with dolcelatte

Method

1. Cut the cauliflower into small florets and cook in a large pan of salted boiling water for 2 minutes. Add the green beans and cook for 3 minutes more. Drain well then tip out onto a large serving platter, spread out and leave to cool a little.

2. While the vegetables are cooling, heat the oil in a frying pan and cook the red onion for a couple of minutes until beginning to soften. Stir in the tarragon and cook for a few seconds then take off the heat and squeeze in the lemon juice. Pour this over the vegetables and season with salt and pepper. (At this stage, it's good to set aside at room temperature for a while so the vegetables can take in some of the dressing.)

3. Scatter over the parsley, pine nuts and dolcelatte and serve while still warm, or at room temperature.