Warm Cauliflower Salad with Leek, Fennel & Pancetta

1 cauliflower, leaves removed and chopped into small florets
12 baby leeks, sliced into 1cm rounds
100g blanched almonds
4 tbsp olive oil
1 tsp smoked paprika
1 lemon, zest and juice
150g smoked pancetta cubes
115g baby spinach
2 bulbs fennel, finely sliced
100g mixed pitted olives
25g fresh parsley, leaves chopped
1 sprinkle parmesan, to serve

Preheat oven to 200°C/180°C fan/gas 6. In a large, deep oven tray, mix the cauliflower, leeks, almonds, oil, smoked paprika, lemon zest and lemon juice with some seasoning, stirring well. Cook in the oven for 12-15 mins.

Meanwhile, fry the pancetta in a non-stick frying pan for 3-5 mins until golden. Drain on some kitchen paper and set aside.

Remove the cauliflower pan from the oven and toss with the spinach, fennel, olives and parsley.

Serve on a large plate with an extra drizzle of olive oil, a sprinkle of parmesan and a few lemon wedges.

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