CRUNCHY CAULIFLOWER, PEA AND HERB SALAD
We’ve used two varieties of cauliflower in this tasty recipe.
SERVES 6
½ small white cauliflower
½ romanesco cauliflower
1tsp fennel seeds
1tsp caraway seeds
1tbsp honey
Zest and juice of 1 orange
5tbsp olive oil
1 green chilli, deseeded and finely chopped
150g (5oz) peas, defrosted
3 spring onions, thinly sliced
2 large handfuls mixed fresh herb leaves, such as mint, flat-leaf parsley and dill sprigs
1 Break the cauliflowers into florets, then slice them as thinly as you can. Place in a large bowl and season with salt and pepper.
2 Put the fennel and caraway seeds in a small frying pan over low-medium heat and toast, stirring, for 30 secs. Add the honey and stir for another 20-30 secs as the honey sizzles.
3 Remove from the heat and grate in the orange zest, then squeeze in the juice. Stir in the oil and chilli. Pour over the cauliflower and toss to combine.
4 Just before serving, stir the peas, spring onions and mixed fresh herbs into the salad, and adjust the seasoning to taste.
TIP Dry-frying spices helps to release their natural oils and makes them particularly aromatic.
PER SERVING
160 cals, 10g fat, 1.5g sat fat, 10.5g carbs
This story is from the March 22, 2022 edition of WOMAN'S WEEKLY.
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This story is from the March 22, 2022 edition of WOMAN'S WEEKLY.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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