Insalata rinforzo

• 1 CAULIFLOWER, in florets
• 1 TBSP CAPERS
• 12 OLIVES, halved
• 2 TBSP OLIVE OIL
• 3 TBSP LEMON JUICE
• 2 CLOVES GARLIC, chopped
• 1/2 TBSP MUSTARD
• HANDFUL PARSLEY, cut

• 3 TOMATOES, cubed
• 1 ONION, sliced
• 4 GREEN CHILIES, cut in 4
• 3 CLOVES GARLIC, chopped
• HANDFUL CORIANDER, chopped
• 200 GRAM FETA, cubed
• 2 TBSP OIL

Cook the cauliflower for 10 minutes. Whisk the olive oil with the lemon juice, the mustard, the garlic and pepper and salt to taste for a few minutes. Put the cauliflower in a salad bowl with the capers and the olives, pour the dressing on top and sprinkle with parsley.

This dish is served in Naples on Christmas Eve, the 24h of December. Click on culinary calendar for more links between cooking an tradition.

Bring two cups of water to the boil with the oil, the onion and the chilies; cook 10 minutes. Add the garlic and the tomatoes, cook 3 Minutes. Add the coriander and cheese and leave this for a few minutes before serving. Serve with rice.

In Bhutan, local white cheese is used, which tastes a little like feta.

On 17 December 1907, Ugyen Wangchuk was elected as first hereditary king. He was knighted for mediating between Tibet and the UK. The day is now National Day.  Click on culinary calendar for Links between cooking and worldwide history.