Cauliflower and carrot salad with curry yoghurt dressing

Name: Cauliflower and carrot salad with curry yoghurt dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 (approx. 1 kg) Head Cauliflower; 7-10 Tbsp Salt; 4 Carrots; 100 g Radish sprouts; 40 g Cashew nuts; 1 small onion; 500 g Whole milk yoghurt; 7-10 Tbsp Curry Powder; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 1 TEASPOON Lemon juice; 7-10 Tbsp Rocket salad

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 (approx. 1 kg) Head Cauliflower
7-10 Tbsp Salt
4 Carrots
100 g Radish sprouts
40 g Cashew nuts
1 small onion
500 g Whole milk yoghurt
7-10 Tbsp Curry Powder
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
1 TEASPOON Lemon juice
7-10 Tbsp Rocket salad

Directions

1
Boil the eggs in boiling water for about 10 minutes until hard, rinse and peel them. Clean and wash the cauliflower and divide it into florets. Blanch briefly in boiling salted water. Drain and let drain. Peel and wash the carrots and cut them into fine sticks.
2
Rinse sprouts and let them drain. Roast the cashew nuts in a pan without fat, remove. Cut the eggs into slices. Peel onion and dice very finely. Mix yoghurt and onion, season with curry, salt, pepper, sugar and lemon juice. Mix cauliflower, sprouts, carrots and half of the dressing. Arrange on plates. Garnish with romaine lettuce and ice creams. Sprinkle with cashew nuts.
3
Mix yoghurt and onion, season with curry, salt, pepper, sugar and lemon juice. Mix cauliflower, sprouts, carrots and half of the dressing. Arrange on plates. Garnish with romaine lettuce and ice creams. Sprinkle with cashew nuts. Reserve dressing extra rich