This light, crunchy vegan salad is ideal for Seder night as it can be made in advance and is still tasty the next day for yom tov lunch. Add the dressing just before serving.

Ingredients:
For the salad:
1 head cauliflower (approx. 300g) cut into small florets
2 red apples, skin on, cored and cut into cubes
2 tbsp raisins
75g walnuts, roughly chopped
2 tbsp fresh dill, roughly chopped
2 tbsp fresh parsley, roughly chopped
Dressing:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Salt and pepper, to taste
Juice of ½ lemon
1 tsp sugar
Garnish:
Sprigs of dill

Method:

• Preheat oven to 200°C.
• Put the raisins in a heatproof bowl and cover with boiling water. Leave for 20 minutes.
• Scatter the walnuts on a baking tray and roast for 8-10 minutes or until golden and fragrant. Remove and set aside to cool.
• Slice the raw cauliflower florets and transfer to a bowl.
• Drain the raisins from the soaking water.
• Add the apples, raisins, walnuts, dill and parsley to the cauliflower and mix well.
• Combine the dressing ingredients together and, just before serving, drizzle over the salad.
• Garnish with sprigs of fresh dill.

Instagram: denises_kitchen

First published in the JC April 2023