A perfect accompaniment to a BBQ or alongside grilled fish or chicken. This salad keeps well in the fridge for a couple of days.
A symphony of crunchy texture and savoury flavours, it’s deceptively simple to rustle up and can be adapted depending on what you have in.
Heat a couple of tablespoons of olive oil in a large (28cm) frying pan. Add the sliced cauliflower and a pinch of salt and fry over a high heat, stirring regularly until the cauliflower is cooked through and beginning to catch and caramelise in places.
While the cauliflower is cooking, mix the juice from half the lemon in a small bowl with the peanut butter and 2-3 tablespoons of water from the tap to thin the peanut butter mixture to a thick yoghurt-like consistency. Stir the peanut butter sauce through the cauliflower and remove the pan from the heat.
Transfer the dressed cauliflower to a large salad bowl. Top with the remaining ingredients, toss and season to taste.
Swap the lemon for 1-2 teaspoons of white wine or cider vinegar.
Instead of the apple, try a handful of raisins, sultanas or currants, or if you don’t have parsley in, try the salad with mint or tarragon instead.
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