Cauliflower couscous salad
Serves 4
Ingredients
500g packet frozen Birds Eye Cauliflower Veggie Rice
1 carrot, finely diced
2 x 125g cans Edgell Corn Kernels, drained
¼ cup currants
1 cup baby rocket or kale leaves
⅓ cup flaked almonds, toasted
Dressing:
¼ cup orange juice
1 teaspoon honey
1 teaspoon ground cumin
Method
Cook frozen Birds Eye Veggie Rice following panfry packet directions. Remove from pan and allow to cool slightly.
Gently toss together cooled cauliflower, carrot, Edgell Corn Kernels, currants, rocket leaves and almonds.
Combine dressing ingredients and pour over salad when ready to serve.
Tip: To moisten currants, cover with boiling water, stand for 1 minute and then drain. Heat honey a little to easily combine with remaining dressing ingredients.