Cauliflower salad with peas

Name: Cauliflower salad with peas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cauliflower (approx. 750g); 125 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Pumpkin seeds; 50 g Baby salad mix; 1/2 bunch flat leaf parsley; 1/2 bunch Basil; 3 Limes; 1 TABLESPOON liquid agave syrup; 6 TABLESPOONS Olive oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cauliflower (approx. 750g)
125 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Pumpkin seeds
50 g Baby salad mix
1/2 bunch flat leaf parsley
1/2 bunch Basil
3 Limes
1 TABLESPOON liquid agave syrup
6 TABLESPOONS Olive oil

Directions

1
Clean and wash the cauliflower, drain well and grate roughly (see tip on the right). Cook frozen peas in boiling salted water for about 2 minutes. After about 1 minute add cauliflower and cook along. Pour the vegetables into a sieve, quench, drain and allow to cool. Lightly roast the pumpkin seeds in a pan without fat. Take them out and let them cool down. Sort the salad, wash and drain.
2
Wash the herbs and shake dry, pluck the leaves and chop them finely. Squeeze the limes. Mix lime juice, agave syrup, salt, pepper and herbs. Fold in olive oil.
3
Mix cauliflower, peas, salad and vinaigrette. Season again with salt and pepper. Arrange cauliflower salad and sprinkle with pumpkin seeds.