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

In a pot of salted boiling water, blanch the cauliflower for 2 minutes 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.

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