Cauliflower salad

1 cauliflower, broken into florets
1 can chickpeas, drained and rinsed
salted juice of 1 lemon
finely ground toasted cumin and coriander seeds
black olives

This can be served as a first course or with lamb.

In short	Serves: 8 people Course: Side dishes

Method

1 Lightly boil and drain the cauliflower florets.

2 Mix with the chickpeas and lemon juice.

3 Season well with the toasted cumin and coriander seeds and sprinkle with black olives.

Recipe by Shona Crawford Poole

cauliflower | coriander | Country Living | lentils & pulses | side dishes

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