Ham & beetroot salad bowl
A great light lunchtime salad that uses everyday ingredients in a new and interesting way
Cauliflower vinaigrette
Serves 8
Easy
Prep:
Cook:
Forget memories of mushy cauliflower from school. This punchy salad goes brilliantly with cold meats
Skip to ingredients
- 1 small cauliflowercut into florets
- 1 Romanesco cauliflowercut into florets
- 1 small red onionvery finely chopped
- small handful capersrinsed
- handful flat-leaf parsleychopped
For the dressing
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
Nutrition: per serving
- kcal114
- fat9g
- saturates1g
- carbs5g
- sugars3g
- fibre3g
- protein3g
- salt0.28glow
Method
step 1
Make the dressing by whisking all the ingredients together with some seasoning in a large bowl, then set aside.
step 2
Bring a large pan of water to the boil, cook the cauliflower for 5-7 mins until just cooked, then drain well. While the cauliflower is still hot, toss it with the dressing and leave to cool. Just before serving, add the red onion, capers and parsley.
