Cauliflower and Pea Salad
Cauliflower and Pea Salad
Rating: (1 rated)
  • 1 small cauliflower, cut into florets (about 600 g)
  • 2 cups (300 g) frozen peas, thawed
  • 2 cups (280 g) cherry tomatoes, halved
  • 2 green onions, chopped
  • 1 lemon, finely grated zest
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp finely chopped fresh mint
  • 1 tbsp finely chopped fresh basil
  • Salt and pepper
  • Preparation
  • In a pot of salted boiling water, blanch the cauliflower for 2┬áminutes or until al dente. Cool in an ice bath. Drain and set aside in a bowl.
  • Add the remaining ingredients. Season with salt and pepper and toss well. Serve with Roasted Leg of Lamb with Herb Sauce.
  • Description
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