Cau­li­flower, Kale and Mint Tab­bouleh

Dish - Everyday Dish - - Sides -

A sim­ple com­bi­na­tion of raw cau­li­flower and kale, it’s the dress­ing in this salad that re­ally pulls it to­gether, so even if you don’t like cur­rants give this a whirl as they add a lovely sweet­ness to the fin­ished dish.

Grate the cau­li­flower on the largest side of a box grater and place in a large bowl. Dis­card the thick stem.

Pull the kale leaves off the tough stems then roll the leaves up tightly and slice very thinly. Add to the cau­li­flower.

Dress­ing: Heat the oil in a sauté pan and cook the onion with a good pinch of salt for 3–4 min­utes. Add the cur­rants and cook for 2 min­utes. Re­move from the heat and add the gar­lic, zest and or­ange juice. Pour over the cau­li­flower and toss to com­bine. Sea­son well then set aside to cool. Stir in the herbs be­fore serv­ing. Trans­fer to a serv­ing bowl and serve with the gra­nola clus­ters (recipe be­low) if us­ing. Serves 4–6

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