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

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.