Save to your scrapbook
Cauliflower & spinach salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in April 2017.
Average user rating