Golden Cauliflower Buckwheat Salad with Fried Curry Leaf - Brooke Kelly Nutrition

Ingredients

• 1 medium cauliflower, torn into florets plus it’s leaves reserved
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 4 tablespoons extra virgin olive oil
• ⅓ cup fresh curry leaves
• 1 teaspoon black mustard seeds
• 10g parsley picked
• 10g dill, picked
• 4 spring onions, finely sliced
• ⅓ cup pickled fennel
• 1 tablespoon pickled chilli (or a finely sliced mild chilli)
• 5 medjool dates, pitted and finely sliced
• 1 cup cooked buckwheat
• 2 tablespoons lemon juice
• 1 clove garlic, crushed