Cauliflower salad with peas

Name: Cauliflower salad with peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 125 g frozen peas; 7-10 Tbsp Salt; 1 (approx. 750 g) Head Cauliflower; 1/2 bunch Parsley; 1/2 bunch Basil; 7-10 Tbsp Juice of 3 limes; 1 TABLESPOON liquid honey; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 50 g Lettuce, e.g. sorrel, radiccio; 40 g Pumpkin seeds

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

125 g frozen peas
7-10 Tbsp Salt
1 (approx. 750 g) Head Cauliflower
1/2 bunch Parsley
1/2 bunch Basil
7-10 Tbsp Juice of 3 limes
1 TABLESPOON liquid honey
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
50 g Lettuce, e.g. sorrel, radiccio
40 g Pumpkin seeds

Directions

1
Cook the peas in boiling salted water for about 2 minutes, pour into a sieve and allow to cool. Clean and wash the cauliflower and drain well. Grate the cauliflower on a coarse grater. Wash the herbs, shake dry, pluck leaves from the stems and chop finely.
2
Mix lime juice, honey and herbs, fold in oil and season with salt and pepper.
3
Wash lettuce, shake dry and possibly tear up. Mix cauliflower, peas, lettuce and vinaigrette, season again with salt and pepper. Roast pumpkin seeds lightly in a pan without fat.
4
Arrange cauliflower salad on plates, sprinkle with pumpkin seeds.