ingredients
serves 4
1/2 pound firm white cauliflower, divided into florets
Chinese cabbage heart, washed, dried and finely sliced
8 button mushrooms, wiped and thinly sliced
6 walnut halves, roughly chopped
3 level tablespoons low-fat natural yoghurt
1 teaspoon lemon juice
1 1/2 level tablespoons chopped fresh chervil or parsley
1 level teaspoon mustard seeds, crushed
1 tablespoon virgin olive oil
2 tablespoons water Freshly ground black pepper
method
1. Wash the cauliflower and dry it thoroughly with kitchen paper. Cut the florets lengthways into thin slices.
2. Put the cauliflower, cabbage, mushrooms and walnuts in a salad bowl.
3. Whisk together the yoghurt, lemon juice, chervil or parsley, mustard seeds, oil and water, and season with pepper.
4. Pour the dressing over the salad, mix gently to coat everything lightly, and serve.
more information
To give the marinade the best flavour, be sure to boil the vinegar. This gives it a much mellower taste.
