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Cauliflower, mustard seed & peanut salad
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1 small essential Waitrose Cauliflower, leaves discarded, chopped into 3cm florets
1 small bunch fresh coriander, chopped, plus extra to serve
1 hot green chilli, deseeded and finely chopped (optional)
Pinch of sugar
Juice of 2 limes
1 tbsp Filippo Berio Mild & Light
Olive Oil, plus a few drops for cooking
½ tsp each yellow and black mustard seeds
1 tsp nigella seeds
30g dry roasted peanuts, lightly crushed
1. Season the cauliflower with a pinch of salt and set aside for at least 1 hour in the fridge, then drain. Place in a serving dish.
2. In a bowl, mix together the fresh coriander, chilli (if using), sugar, lime juice and 1 tbsp olive oil. Season to taste, adding more sugar or lime juice, if you like.
3. Heat a small pan over a high heat with a few drops of olive oil. Add the mustard seeds and fry until they begin to pop – no further or they may burn.
4. Toss the dressing, mustard seeds, nigella seeds and most of the peanuts through the cauliflower. Top with the remaining peanuts and some extra coriander if you like.
Typical values per serving:
This recipe was first published in December 2014.