Cauliflower salad

By admin
06 June 2013

Jean le Roux of Witbank created this lovely warm winter salad - delicious!

Preparation time: 10 min

Cooking time: 15 min

Serves: 6

1 head cauliflower

a handful of parsley, chopped

2 spring onions, chopped

2 garlic cloves, chopped

60 ml (¼ c) olive oil

a handful of cherry tomatoes, sliced

salt and pepper, to taste

½ cucumber, cubed

125 ml (½ c) frozen corn kernels

125 ml (½ c) peas

salad leaves

2 eggs, boiled

250 g haddock

1.    Separate the cauliflower into florets. Cook them in boiling water until tender (about 5 minutes). Drain and refresh under cold water.

2.    Place cauliflower in a bowl with parsley and spring onion. Combine garlic with the olive oil and pour over the cauliflower.

3.    Add tomato and season with salt and pepper. Sprinkle cucumber, corn and peas over. Spread salad leaves on a serving platter, place the salad on top and top with eggs.

4.    Heat milk in a pan until almost boiling. Add the haddock and poach for 10 minutes. When cooked break apart and add to the cauliflower salad.

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