CAULIFLOWER SALAD WITH DILL DRESSING

PREP TIME: 20 MINS

COOK TIME: 15 MINS

SERVES 4 (AS A LIGHT MEAL)

2 bunches asparagus, woody ends trimmed, cut into bite-size pieces

700g (6 cups) small cauliflower

florets

3 cups baby spinach leaves

3 cups picked watercress,

chopped

1 small red capsicum, cut into

short, thin strips

3 x 60g eggs, hardboiled, peeled,

thickly sliced (see Cook’s Tip)

1/4 cup pitted Kalamata olives, sliced 30g (1/3 cup) parmesan shavings Freshly ground black pepper

Dill dressing

2 green shallots, finely chopped 80ml (1/3 cup) white wine vinegar 2 Tbsp 97% fat-free mayonnaise

or gluten-free mayonnaise 1 Tbsp olive oil

2 tsp chopped dill

1 tsp Dijon mustard or

gluten-free mustard

1 Put the asparagus and

2 Tbsp of water in a shallow microwave-safe dish. Cover and cook on high/100% for 2 minutes, or until tender.

2 Place cauliflower in a food processor. Pulse until it resembles rice. Transfer to a microwave-safe dish. Add 2 Tbsp of water. Cover and cook on high/100% for

6-9 minutes or until cauliflower is tender crisp. Drain and cool slightly. 3 Meanwhile, put all dressing ingredients in a small screw-top jar. Seal. Shake well to combine.

4 Toss spinach and watercress with half of the dressing. Divide between serving bowls. Put the asparagus, cauliflower, capsicum and remaining dressing in a bowl. Spoon over greens. Serve with eggs, olives, parmesan and pepper.

COOK’S TIP

Cook the eggs in a small saucepan of boiling water for 5 minutes. Drain and cool. Peel.