This crunchy medley of flavours is as delightful to the taste buds as it is gorgeous! The saltiness of the olives and preserved lemon is balanced perfectly with refreshing mint leaves and nutty cauliflower.
You will need
- 1 small cauliflower (1kg)
- 1 teaspoon sea salt flakes
- 1 cup firmly packed mint leaves, chopped coarsely
- 1 cup firmly packed coriander (cilantro), chopped coarsely
- 1 cup firmly packed parsley, chopped coarsely
- 300 g (9.5 oz) fresh peas, shelled
- 1 1/2 cups mung bean sprouts
- 1/2 cup pitted Sicilian green olives, halved
- 1/2 cup slivered pistachios
- 50 g (1.5 oz) preserved lemon*, pulp discarded, rind sliced thinly
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt flakes, extra
- lemon wedges and extra mint leaves, to serve
Mint Yoghurt Sauce
- 1/2 cup coconut yoghurt
- 2 tablespoons finely chopped mint leaves
- 1/4 cup juice from lemon
30 mins to prep
0 mins to cook
Make the mint yoghurt sauce by processing coconut yoghurt, mint and lemon juice in a small food processor until smooth. (Alternatively, whisk all ingredients together in a small bowl.) Season to taste and place in fridge.
Cut cauliflower into florets. Working in batches, process cauliflower and salt, until it resembles a couscous-like consistency. Transfer to a clean tea towel, doubled piece of muslin or a nut bag; squeeze all the liquid out of the cauliflower. (Wringing the cauliflower gives it a real couscous fluffiness and amplifies the nutty flavour!)
Transfer cauliflower couscous to a large bowl; fluff with a fork. Add herbs, peas, mung bean sprouts, olives, three-quarters of the pistachios and the preserved lemon rind; mix until well combined.
Whisk olive oil, lemon juice, pepper and extra salt in a small bowl until well combined. Drizzle over cauliflower couscous; stir to combine.
Sprinkle with remaining pistachios and extra mint leaves. Serve with lemon wedges and yoghurt sauce.