For the dressing

  • 3 tbsp olive oil
  • 2 tsp toasted sesame oil
  • 1 tbsp white wine vinegar
  • 2 tsp clear honey
  • 2 tbsp mayonnaise
  • 2 tsp grated root ginger
  • 1 garlic clove, crushed

For the salad

  • 1 tbsp olive oil
  • 1 head of cauliflower, cut into small florets
  • 200g frozen soya beans
  • 150g mixed jumbo raisins
  • 2 red onions, halved and cut into thin wedges
  • 28g flat-leaf parsley, leaves only, roughly chopped
  • 1 tbsp sesame seeds, toasted


  1. 1

    Put all the dressing ingredients in a small food processor and blend until smooth, or whisk by hand. Season and set aside.

  2. 2

    Place a large, non-stick saucepan over a medium-high heat and add the oil. When hot, add the cauliflower florets and sauté for 7-8 minutes, turning frequently to brown them all over.

  3. 3

    Add 2 tbsp water to the pan with the soya beans, raisins and red onion. Cover and steam for about 5 minutes, until the cauliflower is cooked but still has some bite to it.

  4. 4

    Season well, remove from the heat and transfer to a wide salad bowl. Drizzle with the dressing, toss to mix well and scatter over the parsley and sesame seeds.

Nutritional Details

Each serving provides
  • Energy 1754kj 419kcal 21%
  • Fat 22.6g 32%
  • Saturates 2.7g 14%
  • Sugars 34.7g 39%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

39.1g carbohydrate 6.6g fibre 11.3g protein

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