Ingredients
1/2 cauliflower
1 cup fresh flat-leaf parsley
1 cup fresh mint
1 cup baby spinach
1/2 cherry tomato
halved
1/2 continental cucumber
diced
1/2 Spanish onion
finely diced
½ cup lemon juice
100ml extra light virgin olive oil
Equipment
- 1 food processor
- 1 bowl
Instructions
- Roughly chop cauliflower. In a food processor, blitz it until it resembles couscous grains.
- Pick leaves from parsley and mint and roughly chop. Shred spinach. Place in a bowl with remaining vegetables and blitzed cauliflower.
- Combine lemon juice and olive oil to make a dressing.
- Pour dressing over salad ingredients and combine. Season well with salt and pepper.
Notes
Tip
Choose firm, creamy white cauliflower with tightly closed florets.
Variation
Vary ingredients according to taste. It is delicious with diced capsicum and shallots, and would be extra special with some crumbled feta or toasted nuts sprinkled over the top.
Storage
Salad can be prepared and dressed ahead of time – just toss it well before serving.
