Cauliflower and spinach salad
SERVES 6 PREPARATION: 10 MIN COOKING: NONE
2 heads cauliflower
2 handfuls fresh parsley handful fresh mint
2 handfuls spinach
2 tomatoes, seeded and
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.