Cauliflower Salad

January 11, 2022 at 10:54 AM

This easy recipe is based on an Ottolenghi recipe that Marion made last summer and, interestingly, is not tossed but rather layered which is unusual in the preparation of a salad. It’s a substantial dish which can satisfy as a light meal or be served as an accompaniment. It is also very delicious! And, unlike many salads it’s also good for another two days if kept in the fridge.



Add peas to boiling water and leave to stand for five minutes. Drain the peas and cool with running water.

Put half of the chopped cauliflower into a serving dish or salad bowl. Add one third of the mayonnaise. Add a layer of half the salad mix, then a layer of half the peas.

Make another layer of the rest of the cauliflower, one third of the mayonnaise, the rest of the salad mix and most of the peas.

Add onion, crumbled feta and mint and top with the rest of the mayonnaise, a few more peas and the roasted and chopped almonds.