Cauliflower and cranberry salad

Ingredients

• 1 cauliflower, medium

• 4 spring onions

• 1 clove(s) of garlic

• 1 chili pepper

• 50 g hazelnuts

• 1 tablespoon(s) olive oil

• lemon juice, of 1 lemon

• lemon zest, of 1 lemon

• 10 g pine nuts

• 1 teaspoon(s) cumin

• 50 g cranberries, dried

• 50 g parsley

• 50 g mint

To serve

• tahini sauce

• parsley, finely chopped

Method

• Cut the cauliflower into small florets and remove the stem.

• Transfer to a food processor and beat for 2-3 minutes, until it resembles rice.

• Finely chop the spring onions, garlic and chili pepper.

• Place a wok over medium heat and add the olive oil.

• Add the spring onions, garlic and chili pepper. Sauté for 3-4 minutes, until golden.

• Add the cauliflower florets and sauté for 5 minutes.

• Add the lemon juice, lemon zest, finely chopped hazelnuts, pine nuts, cumin and cranberries. Mix with a wooden spoon.

• Finely chop the parsley and mint.

• Remove wok from heat and add the finely chopped aromatics.

• Mix, season to taste and serve with tahini sauce and extra finely chopped parsley.

Source: Akis Petretzikis