Cauliflower & spinach salad

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes 15 minutes

Serves: 2


25g fresh coconut chunks
1 pack Waitrose 1 Baby Cauliflower
1 tbsp oil
½ tsp cumin seeds
1 tsp ground coriander
250g pouch Tilda Steamed Basmati Rice
Zest and juice 1 lime
½ x 450g pack essential Waitrose Spinach
½ x red chilli, finely diced
½ x 28g pack coriander, leaves only
½ x 25g pack basil, leaves torn
½ x 25g pack parsley, leaves only
3 tbsp natural yogurt


1. Place the coconut chunks in a food processor and blitz to make crumbs. Then dry-fry in a small frying pan for 2-3 minutes until golden. Set aside.

2. Slice each cauliflower into 4 and blanch in boiling water for 2 minutes. Drain. Heat the oil in a frying pan and fry the cauliflower with the cumin and coriander for 2-3 minutes until golden. Meanwhile, heat the rice according to pack instructions and mix with the lime zest in a large bowl.

3. Place the spinach in another large bowl, cover with clingfilm and microwave for 2 minutes, or until just wilted. Stir into the rice with the chilli and herbs. Transfer to a serving bowl and top with the cauliflower.

4. Blend the lime juice and yogurt together, and drizzle over the salad. Scatter over the reserved coconut and serve.