Perfect for Spring, this salad is a meal in itself. For a carb-free option, replace the Israeli couscous with quinoa.
- 250g Israeli couscous, cooked, rinsed, drained and tossed with ½ tbsp olive oil
- 300g cauliflower, cut into small florets
- 1 tsp Herbie’s Spices Iranian Saffron threads, soaked in ¼ cup warm water
- 1 large garlic clove, crushed
- 200g asparagus, cut into 1 inch pieces
- 100g peas
- 6 spring onions, finely sliced
- 50g baby spinach
- 1 cup fresh mint, roughly chopped
- 1 cup fresh flat leaf parsley, roughly chopped
- 1 raw chorizo (130-150g)
- 50ml freshly squeezed lemon juice
- 2 Preserved Lemons, rind only, roughly chopped (10g)
- 100ml extra virgin olive oil
- Preheat oven to 200C. Place cauliflower with garlic and saffron liquid in a saute pan and cook over low heat for 6-8 minutes until all liquid is evaporated. Transfer to a baking tray, sprinkle with a little salt and place in oven for 15-20 minutes until golden and tender.
- Bring a large pan of water to the boil and blanch asparagus and peas for 2 minutes, then refresh in cold iced water. When completely cool drain and set aside.
- Take chorizo out of sausage casing and roughly chop. Cook for 5 minutes in a frying pan while stirring, until cooked through. Transfer to a blender and blitz until it resembles crumbs. Return to the frying pan and cook for 5 minutes on high until the crumbs are crispy. Drain on paper towel.
- Combine dressing ingredients and blitz with a stick blender until smooth. Season to taste. Mix Israeli couscous with cauliflower, vegetables, herbs and chorizo.