Cau­li­flower and spinach salad

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: NONE

Drum Food - - CONTENTS -

2 heads cau­li­flower

2 hand­fuls fresh pars­ley hand­ful fresh mint

2 hand­fuls spinach

2 to­ma­toes, seeded and

finely diced

1 cu­cum­ber, peeled, seeded

and finely diced

3 spring onions, thinly sliced 60ml (¼c) ex­tra vir­gin olive oil 45ml (3T) fresh lemon juice salt and pep­per

1 Grate the cau­li­flower un­til the flo­rets are the size of rice grains and trans­fer to a large bowl.

2 Mince the pars­ley, mint and spinach and add to the bowl. Gen­tly fold in the diced to­ma­toes, cu­cum­ber and spring onions.

3 Driz­zle the olive oil and lemon juice over and toss gen­tly un­til mixed.

4 Sea­son with salt and pep­per and stir be­fore serv­ing.

Serve at a braai as a de­li­cious ac­com­pa­ni­ment to your meat. The salad pro­vides a crisp con­trast.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.