Super light, super fresh, and a good accompaniment to BBQ’d food as a side salad. Maybe try this with grilled and blackened, smokey-paprika corn-on-the -cob or add some goji berries or raisins for some lovely colour, goodness and sweetness. Serve it cool and give the mint plenty of time to infuse – at least on hour.
Preparation time 10 minutes
Chilling time at least 1 hour
Makes 4 servings
1/3 large cauliflower
5/6 good sized mint leaves finely chopped
handful of parsley finely chopped
juice of 1 lemon
1 teaspoon olive oil
1/3 cucumber finely diced
2 pink radish finely sliced
1/2 teaspoon turmeric
good sea salt
freshly ground black pepper
1. Break the cauliflower up and blitz it to fine pieces. Don’t over blitz it. Just break it up. You just want to break it up you don’t want to go beyond that and start liquifying it.
2. Roll in the other ingredients.
3. Chill for one hour at least in the bottom of the fridge.
Serve and enjoy.
We’ve served ours as a little snacky post yoga salad on tomatoes with pickled & sprouted mung beans, pickled avocado and fried tempeh with peanut sauce.
Pete and Col
A variation of this recipe is likely to be served as a side salad on ‘Salad Night’ on retreat.