We have good news for twigs on the lookout for healthy and veggie ideas for Fall. This cauliflower salad is sure to provide the perfect balance between savour and calories.
10 to 20 minutes
1. Wash and cut up the cauliflower in small bouquets. Plunge the bouquets in salted boiling water during 10 to 15 min so that they remain crispy. Pass them under cold water to stop the cooking and drain.
2. Dice up the feta cheese.
3. Finely chisel the mint leaves.
4. Open the pomegranate in two and remove the seeds.
5. Crush the nuts.
6. In a salad bowl, mix the cauliflower, the diced up feta, the chiselled mint, the pomegranate seeds and the crushed nuts. Salt, pepper. Add the grilled sesame oil (or « basic » sesame) and a dash of raspberry vinegar. Mix delicately, then serve.
Recipe: AnneCé Bretin - Interfel
Photo : ©Amélie ROCHE/Interfel
Also discover the salad with roasted peaches and ham and the cult veggie bowl of the restaurant Nous.