So, this salad is from the weird recipes in the Super Food Ideas magazine for January/February 2015. The other recipes have, eg., fresh raspberries, avocado and lentils, or maybe fresh blueberries, pearl barley and watercress.
Cauliflowers are very cheap at the moment, I paid 75 cents for this one. And I had almost everything else to hand. I couldn't buy mung beans so I used bean sprouts and I bought too few snow peas. They add sweetness to the salad, but I like things on the savoury side anyway. I already had fresh mint so I substituted that for the basil.
I trimmed the flesh from the outside of two tomatoes and discarded the seeds and pulp. I have been doing that more often lately, especially when I don't want the added moisture in my recipe.
The salad needs to marinate for an hour. Just enough time to watch the news and have a cup of tea!!!
Marinated Cauliflower And Sprout Salad serves 4
- 2 tbspn (40ml) fresh lemon juice
- 1 1/2 tbspn (30ml) extra virgin olive oil
- 600g cauliflower, cut into tiny florets
- 1 or 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- salt and pepper
- 1 cup mung bean sprouts
- 200g snow peas, trimmed and thinly sliced
- 1/2 cup small fresh basil leaves
Whisk the lemon juice and olive oil together in a large bowl.
Add the cauliflower, diced tomato
and sliced red onion. Season with salt and pepper. Mix well, cover and leave to marinate for an hour.
When the hour is almost up, slice the snow peas, pick the basil leaves and mix with the sprouts. The red onion is well and truly pickled, or dressed. I love that it is pink all the way through and wriggly!!! Combine the two parts of the salad and serve.
I really enjoyed the unusual flavours, which did actually go together very well. I think this would be good with fish, or maybe pork??? And as a plus, no need to turn on any hot appliances. That's pretty marvellous.