INDIAN CAULIFLOWER, TAHINI AND LEMON SALAD

Indian : How To Make Cauliflower, Tahini And Lemon Salad

A refreshing, zesty salad which complements fish dishes wonderfully.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 30 minutes

INGREDIENTS
1 cauliflower , cut into small florets
1 ltr vegetable oil
1 bunch of chives , chopped
60 ml tahini , raw
200 ml cold water
1 1/2 lemons , juiced
the zest of 1 lemon
salt
pepper

1 saucepan
1 slotted spoon
1 tray
paper towels
1 large bowl
1 small bowl
1 whisk
1 spoon

PROCESSING METHOD

Make the tahini
* Put the tahini in the small bowl. Add the lemon juice and the salt and whisk well.
* Add half of the water and whisk until blended.
* Add more water as needed until the consistency is thick and smooth.

Fry the cauliflower
* Heat the vegetable oil in the saucepan and begin to cook the cauliflower in batches. Fry for five minutes, remove and place onto a tray lined with a paper towel to absorb excess oil. Repeat with the remaining cauliflower.

Assemble the salad
* Place all of the cooked cauliflower florets into the bowl.
* Add the lemon zest and chives and spoon in the tahini.
* Season with salt and pepper and mix until the florets are coated evenly.

Serve
* Serve the salad onto a plate with lettuce leaves and herbs of your choice.