TRULY DELICIOUS

Making healthier, lower-carb choices is an important lifestyle consideration for many of us. But with clever planning and doublecream LANCEWOOD® yoghurt from you can indulge without guilt

CREAMY CAULIFLOWER SALAD

The perfect spin on traditional potato salad, using golden brown air-fried cauliflower instead of potatoes.

Serves 6-8

• 200 g packet diced bacon

• 30 ml olive oil

• 10 ml whole cumin seeds

• 700 g bag cauliflower florets

• salt and freshly ground black pepper

• 1 small red onion, very finely chopped

• 4 gherkins, sliced

• 1 handful Italian parsley, finely chopped

• 250 ml LANCEWOOD® Double Cream Plain Yoghurt

• 100 ml full cream milk

• 4 boiled eggs – see tip

• fresh herbs of your choice, to garnish

Preheat air-fryer to 180˚C on air-fry function. Place bacon, olive oil and cumin in air-fryer basket. Stir with a wooden spoon to spread bacon in an even layer in basket. Air-fry for 5 minutes. Open basket and add cauliflower florets. Season with salt and pepper and stir. Air-fry for 10-12 minutes or until cauliflower is golden brown but still firm. Meanwhile, combine onion, gherkins, parsley, LANCEWOOD® Double Cream Plain Yoghurt and milk to make the dressing. Season with salt and pepper. Add airfried bacon and cauliflower to dressing and stir. Allow to cool, then chill in the fridge. Peel and slice eggs. Spoon salad into a serving bowl and top with egg slices. Garnish with fresh herbs and serve.

TIP

This is how you “boil” eggs in your air-fryer: Preheat air-fryer to 130˚C on air-fry function. Place whole raw eggs in air-fryer basket. Air-fry as follows, depending on how you like your eggs: 9 minutes for soft-boiled, 11 minutes for medium, 13 minutes for almost hard-boiled and 15 minutes for hard-boiled.