Cauliflower and banana salad | Reader's Digest New Zealand
This unusual salad uses both sweet and tart fruit with cashew nuts to add colour and interest to pretty cauliflower florets, blanched just for a moment to retain their crispness. Roasted cumin seeds...
Ingredients
- 300 g tiny cauliflower florets
- ⅓ cup (50 g) cashew nuts, roughly chopped
- 1 teaspoon cumin seeds
- 2 tablespoons fresh thyme leaves
- 2 bananas
- juice of ½ lemon
- 1 tablespoon olive oil
- 3 persimmons, peeled and cut into small chunks
- ⅓ cup (20 g) snipped fresh chives
- sprigs of fresh thyme to serve
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