Whether you’re seeking something fresh and zesty for lunch, or feel that you need a light, healthy salad to balance a richer main, you’ve come to the right place. This simple salad recipe can be ready and on the table in under ten minutes, and you can add in or substitute out ingredients depending on your taste preferences and store cupboard. While steaming the cauliflower is optional, you do need to be aware that leaving it raw will result in an even crunchier salad texture!
Ingredients (to serve 6):
- 1/2 a red cabbage, finely sliced
- 1 head of cauliflower, leaves stripped and flesh grated
- 1 cup of fresh spinach leaves
- 1/4 cup of mixed seeds
- 1/4 cup of toasted almonds
- 2 gloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of balsamic vinegar
- Juice of half a lemon
- 1 tablespoon of honey
- 1 teaspoon of wholegrain mustard
- 1 teaspoon of salt
- 1 bunch of basil leaves
Instructions:
- Begin by gently steaming the grated cauliflower for 5 – 7 minutes, until the flesh has softened. Remove from the heat and allow the water to evaporate, you may need to dry fry it to ensure it’s dried out.
- Grate the garlic cloves and add them to a pestle and mortar.
- Tear the basil leaves and add them to the pestle and mortar.
- Slowly add the oil and vinegar to the pestle and mortar, grinding the basil and garlic as you go.
- Move the mix to a bowl or jug and whisk in the honey, mustard, salt and lemon juice until it’s all well combined.
- In a large salad bowl, arrange the steamed cauliflower, cabbage and spinach leaves. Sprinkle over the nuts and seeds, and then finish by drizzling over the basil and garlic dressing.
