Try this great tasting salad - we love the different textures.

Slice the cauliflower into 1/2cm thick slices and blanch in boiling water for 4 mintues, or until cooked.

To make the dressing, combine the tahini and yoghurt. Season with salt to taste.

Arrange the baby cos leaves onto a serving platter with cauliflower.

Spoon dressing over leaves or stir through, then sprinkle with mint and halved almonds.

Great salad on its own or served as a side dish.

This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.