Name: Cauliflower and parsley salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1/4 cup (40g) currants; 1/4 cup (60ml) hot earl grey tea; 1/2 large (600g) cauliflower; 1 bunch flat leaf parsley, chopped; 1 (400g) telegraph cucumber, peeled and diced; 400 gram heirloom tomatoes, quartered; 4 green onions, sliced finely; 100 gram roasted cashews, chopped roughly; Tahini dressing; 2 tablespoon tahini; 1 tablespoon lemon juice; 1 teaspoon honey; 1/2 teaspoon ground cumin; 1/4 teaspoon freshly ground white pepper

Ingredients

1/4 cup (40g) currants

1/4 cup (60ml) hot earl grey tea

1/2 large (600g) cauliflower

1 bunch flat leaf parsley, chopped

1 (400g) telegraph cucumber, peeled and diced

400 gram heirloom tomatoes, quartered

4 green onions, sliced finely

100 gram roasted cashews, chopped roughly

Tahini dressing

2 tablespoon tahini

1 tablespoon lemon juice

1 teaspoon honey

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground white pepper

Method

1.Put the currants and hot tea into a small bowl and set aside for a few minutes.

2.To make dressing; drain the warm tea from the currants into a small bowl, reserve currants. Add tahini and whisk until smooth then add the lemon juice, honey, cumin and pepper. Stir until smooth; season to taste with sea-salt.

3.Finely slice the curds from the cauliflower, about 2cm in and then discard the stalks. Transfer to a large bowl and add the reserved currants, parsley, cucumber, tomatoes and onions. Toss to combine then transfer to a serving platter. Sprinkle with the cashews and drizzle with the tahini dressing.

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