RECIPE / RALPH SCHELLING

Cauliflower salad with Moroccan mint and roasted hazelnuts

Our Swiss chef whips up a tasty summer salad (or starter) with refreshing mint and hearty hazelnuts. It’s light, virtuous and takes just minutes to make. It’s also a base that rewards experimentation – try adding in pomegranate or dill, or switching the hazelnuts for pistachios, for instance.

• Ingredients: Serves four as a starter or side
• 1 large cauliflower
• 4 tbsps lemon juice
• 2 tbsps olive oil
• 1 tsp honey
• 12.5g Moroccan mint, chopped
• 40g roasted hazelnuts, chopped
• Salt and pepper to taste

• Method
• 1. Grate the cauliflower with a mandolin or standard grater to make smallish pieces the size of couscous.
• 2. Season with the lemon juice, olive oil, honey, a pinch of salt and a few turns of black pepper. Mix and arrange with mint and the roasted hazelnuts or optional extras (see above).
• 3. Serve immediately or keep cool in the fridge for later.