1/2 small cauliflower
1 large onion, skinned and diced
1 cucumber, diced
1 large green pepper, seeded and cut into thin strips
1 large red pepper, seeded and cut into thin strips
225 g (8 oz) young spinach, trimmed and roughly chopped
10 ml (2 tsp) sugar
5 ml (1 tsp) paprika
5 ml (1 tsp) thyme
5 ml (1 tsp) chopped parsley
90 ml (6 tbsp) salad oil
45 ml (3 tbsp) vinegar
1 large garlic clove, skinned and crushed (optional)
salt and freshly ground pepper
1 large onion, skinned and diced
1 cucumber, diced
1 large green pepper, seeded and cut into thin strips
1 large red pepper, seeded and cut into thin strips
225 g (8 oz) young spinach, trimmed and roughly chopped
10 ml (2 tsp) sugar
5 ml (1 tsp) paprika
5 ml (1 tsp) thyme
5 ml (1 tsp) chopped parsley
90 ml (6 tbsp) salad oil
45 ml (3 tbsp) vinegar
1 large garlic clove, skinned and crushed (optional)
salt and freshly ground pepper
method
1. Soak the cauliflower in salted water for 30 minutes. Wash, drain and break into florets.
2. Combine the prepared vegetables with the sugar, paprika and herbs.
3. Put the oil, vinegar and garlic (if using) into a screw-top jar. Shake well and pour over the salad ingredients.
2. Combine the prepared vegetables with the sugar, paprika and herbs.
3. Put the oil, vinegar and garlic (if using) into a screw-top jar. Shake well and pour over the salad ingredients.
serving amount
serves 4
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