Cauliflower couscous salad

Recipe provided by Birds Eye and Edgell.

 
 
 

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

  1. Cook frozen Birds Eye Veggie Rice following panfry packet directions. Remove from pan and allow to cool slightly.

  2. Gently toss together cooled cauliflower, carrot, Edgell Corn Kernels, currants, rocket leaves and almonds.

  3. 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.

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RecipesTess LeederLunch, Dinner, Budget friendly, recipes, All 4