Cauliflower and fennel nuggets with ajvar

Ajvar (capsicum and eggplant dip)

• 2 red capsicums (approx. 420 g), cut into halves and deseeded
• 1 eggplant (approx. 350 g), cut into halves lengthways
• 40 g olive oil, plus extra for drizzling
• 1 garlic clove
• 1 fresh red chilli, deseeded if preferred
• 6 pitted Kalamata olives
• 4 sprigs fresh flat-leaf parsley, leaves only
• 2 pinches salt
• 2 pinches ground smoked paprika
• 20 g lemon juice

Cauliflower and fennel nuggets

• 500 g water
• 150 g cauliflower florets
• 150 g fennel bulb, trimmed and cut into slices
• 100 g cheddar cheese, cut into cubes (3-4 cm)
• 3 spring onions/shallots (approx. 60 g), trimmed and cut into quarters
• 2 sprigs fresh flat-leaf parsley, leaves only, plus extra (optional) to serve
• 1 garlic clove
• 20 g olive oil
• 100 g breadcrumbs
• 1 tsp Dijon mustard
• 1 egg
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp nutritional yeast
• 40 g pine nuts
• lemon, cut into wedges, to serve (optional)