• 60g cauliflower florettes
  • 1 x 100g baby cos leaves
  • 1 x spring mint leaves, picked
  • 40g almonds, toasted and halved

Dressing ingredients

  • 1 tablespoon tahini
  • 4 tablespoons natural yoghurt
  • Sea salt to taste

Author of this recipe

Tripod Farmers

Tripod Farmers

Grower / producer

A salad a day is part of our family tradition. There is something wonderful about sharing food together over the family table. Salad is a healthy and nutritious part of every meal in our house.... Read more

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

Total votes: 750


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.

Tips from the author

Great salad on its own or served as a side dish for 4 people

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

Want to stay up-to-date? Subscribe to our newsletter!