Chermoula-marinated cauliflower and pepper salad

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

This salad is fresh, spicy and deliciously crisp. Make a large bowl and keep it in the fridge for a quick summer meal or a side dish for a braai.

1. Chermoula Toast the cumin and coriander seeds in a dry pan until fragrant. Remove and set aside to cool.

2. Finely grind the seeds using a pestle and mortar. Transfer with the rest of the ingredients to the bowl of a food processor. Pulse until smooth and well combined.

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