Description
Crisp cauliflower, crunchy nuts, soft berries and a little pungent cress – the perfect lunch salad or a beautiful side dish!
Ingredients
Scale
- 30g hazelnuts
- ½ tbsp rapeseed oil
- 1 tsp salt
- ½ a cauliflower
- 30g dried cranberries, sour cherries or currants
- 2–3 handful snipped cress
- For the dressing:
- 3 tbsps rapeseed oil
- 2 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Roast the hazelnuts in the oil, in a pan over medium heat, for around 5-7 minutes until they turn golden.
- Add the salt and leave them to cool before chopping roughly.
- Clean and cut the cauliflower into VERY thin slices, preferably using a mandolin.
- Make the dressing by whisking the vinegar into the oil and adding salt and pepper to taste.
- Mix the cauliflower with the dressing, dried berries, nuts and cress.
- Add more vinegar if necessary.
- Leave the salad to rest for 10 minutes before serving.
- Cook Time: 20 mins