Cauliflower-pepper salad with curry-peanut-yoghurt dressing

Name: Cauliflower-pepper salad with curry-peanut-yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 (approx. 1 kg) Head Cauliflower; 300 g Sweet peas; 7-10 Tbsp Salt; 2 TABLESPOONS Peanut butter (creamy); 1 TABLESPOON Tomato ketchup; 2-3 TABLESPOONS White wine vinegar; 500 g Soured milk; 2 TEASPOONS Curry Powder; 7-10 Tbsp white pepper; 80 g roasted salted peanuts; 7-10 Tbsp Chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 (approx. 1 kg) Head Cauliflower
300 g Sweet peas
7-10 Tbsp Salt
2 TABLESPOONS Peanut butter (creamy)
1 TABLESPOON Tomato ketchup
2-3 TABLESPOONS White wine vinegar
500 g Soured milk
2 TEASPOONS Curry Powder
7-10 Tbsp white pepper
80 g roasted salted peanuts
7-10 Tbsp Chervil

Directions

1
Boil the eggs in boiling water for about 7 minutes, rinse with cold water. Clean the cauliflower, divide into small florets and wash. Wash and clean mangetouts. Blanch both in boiling salted water for 1-2 minutes.
2
Drain and rinse with cold water. For the dressing stir peanut butter with ketchup and vinegar until smooth. Stir in soured milk and curry. Season to taste with salt and pepper. Chop the peanuts coarsely. Peel the eggs and cut into slices.
3
Mix the cauliflower and mangetouts with the dressing and sprinkle with the peanuts. Serve with the ice creams and garnish with chervil.