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Cauliflower, date & walnut autumn salad
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Serves: 4 - 6
1 Essential Cauliflower, washed 40ml red wine vinegar
1 lemon, juiced
½ x 25g pack chives
½ x 20g pack dill
100g whole Medjool dates, stones removed and chopped
1½ tbsp French mustard
60g natural yogurt
2 tbsp extra virgin olive oil
1 tsp clear honey
1. Remove the cauliflower leaves and place in a salad bowl, discarding bruised or discoloured ones as well as any thick stalks.
2. Halve, then very thinly slice the whole cauliflower – don’t worry if lots of it crumbles, there will be plenty of good slices when you reach the centre. Transfer it all to the salad bowl, along with the vinegar, lemon juice and season generously. Toss well and set aside.
3. Toast the walnuts in a frying pan tossing often for 2-3 minutes, until golden, then roughly chop. Cut the chives into 3, to resemble matchsticks, and tear up the dill, finely chopping any thicker stalks. Add the dates, with the walnuts and herbs, to the salad bowl.
4. Mix the mustard, yogurt, olive oil and honey in a small bowl, then season. Add to the salad, tossing well to coat all ingredients. Serve in the salad bowl as a sharing dish or plate individually for a starter.
Typical values per serving:
Vegetarian/1 of your 5 a day/gluten free/low in saturated fat
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