A fresh, health-conscious diet is the perfect way to celebrate fresh seasonal produce. Go on, entertain in style!
Serves 4
Prep Time 25 min
Cook Time 5 min
INGREDIENTS
Cauliflower couscous
- 1kg cauliflower, cut into florets
- 1 tsp sea salt flakes
- 300g frozen peas
- 300g snow peas
- 1 cup mint leaves, chopped
- 1 cup coriander leaves, chopped coarsely
- 1 cup parsley, chopped, plus extra to serve
- 1/3 cup pistachios, chopped
- 1 tsp finely grated lemon zest
- 2 tbsp lemon juice
- ¼ cup olive oil
- 4 boiled eggs
Mint yoghurt sauce
- ½ cup greek/plain yoghurt
- 2 tbsp chopped mint leaves
- 1 tbsp lemon juice
METHOD
For the yoghurt mint sauce
- Combine all the ingredients together in a bowl and mix well. Season to taste.
For the cauliflower couscous
- Working in batches, process cauliflower and salt until it resembles a couscous-like consistency. Transfer into a double lined clean tea towel, squeeze all the liquid out of the cauliflower.
- Cook peas and snow peas in a pot of boiling water for 2 minutes. Drain and transfer to a bowl of iced water; drain. Slice snow peas thinly lengthways.
- Transfer cauliflower couscous to a bowl; and fluff with a fork. Add herbs, both peas, pistachios and lemon zest, mix until well combined.
- Whisk lemon juice and oil together in a bowl until well combined; season to taste.
5.Drizzle the dressing over the cauliflower couscous and gently mix. Top salad with halved boiled eggs. Spoon over the mint yoghurt sauce and scatter with extra parsley leaves. Season to taste.
FOOD TIP: Wringing the cauliflower gives it a fluffy texture and amplifies its nutty flavour.
ALSO READ: 4 Spring salads you need in your life
