Angela Hartnett's pomegranate, orange and cauliflower salad recipe

We've hit the season of diets, detox and guilt. But in my opinion, the same old adages apply: less is more, and eat everything but in moderation. However, salads are way past the days of lettuce, tomato, sliced cucumber and salad cream. So if you're after a healthy option, but still want to eat tasty food, this week's recipe should hit the spot. If you want to go fat-free, ditch the vinaigrette, and season with cumin and a touch of lemon juice instead. Serves 2 20ml red wine vinegar ½ tsp dijon mustard 100ml olive oil 1 small red onion, peeled and thinly sliced 1 cauliflower 3 large oranges 1 pomegranate 50g raisins 1 tbsp chopped mint Salt and pepper Mix the red wine vinegar, mustard and olive oil in a large bowl, season and mix well and leave to one side. Add the red onion to the vinaigrette – this will allow the vinegar to slightly "cook" the red onion. Put a pan of salted water on to boil, and prepare the cauliflower by removing the stalk and root, and cutting into florets. Add the florets to the boiling water and simmer until just cooked. When ready, drain well and immediately, while still warm, add it to the vinaigrette. Mix well. Using a sharp knife, cut away the peel of the orange and slice into segments (or if easier, peel and segment by hand). If the oranges are lovely and ripe, don't worry too much about removing any of the pith. Prepare the pomegranate (it's not the easiest but it's well worth the hassle). Cut the fruit in half, then carefully scoop out the seeds. Add the orange and pomegranate to the cauliflower, mix well, and add the raisins and mint. Check the seasoning and serve. If making for later, leave in the fridge but remember to remove 15 minutes before serving so that it reaches room temperature. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London Twitter.com/angelahartnett