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Cauliflower, Blue Cheese and Yoghurt Salad

ingredients

serves 4
1 head cauliflower
60 ml (4 tbsp) yoghurt
30 g (2 tbsp) blue cheese, softened
30 g (4 tbsp) parsley, chopped
salt and freshly ground black, pepper

method

Cut the cauliflower into tiny florets — reserve the stalks for use in a soup.

Cream the yoghurt and blue cheese together.

Toss cauliflower and parsley in the dressing and season well.

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