Yogurt piccalilli & crisp kale salad recipe | Good Food

Ingredients

• 200g tiny cauliflower florets
• 280g jar sweet pickled baby silverskin onions
• 3 tbsp olive oil
• 2 garlic cloves crushed
• 1 tbsp finely grated root ginger
• 1 tsp ground turmeric
• 1 tbsp English mustard
• 4 tbsp Greek-style yogurt (not the thick-strained type)
• 125g (or about 5 leaves) kale or cavolo nero, any big stems removed, then shredded into 1cm strips