Hello to you all,
With braai day around the corner, we thought it was high time the traditional potato salad was given a little revamp! Ta-da. Enter our creamy, Banting-friendly version made not with potato but with our friend, the cauliflower, of course!
Serve it alongside your next braai or let it shine and take centre stage for a healthy, quick and easy weeknight meal.
Enjoy this wonderful spring sunshine!
With love from us all,
You will need
250 g bacon bits, finely diced
700 g cauliflower florets
1/2 cup full fat Greek yoghurt
1 medium sized avocado
1/2 jar Pesto Princess Basil & Lemon Pesto
Juice and finely grated zest of 1 large lemon
1 finely diced red onion
Salt and pepper, to taste
Fresh basil to garnish (optional)
4 hard boiled eggs
1. Heat a little olive oil in a medium-hot pan, add the bacon and fry until crispy. Set aside.
2. Chop the cauliflower into bite-sized chunks, rinse and steam for between 3-5 minutes. You can steam the cauliflower in a large pot with just a centimetre of water in the bottom, covering with a lid and putting the heat on high or in a microwave steamer. Once the cauliflower has been steamed to ‘just’ tender, place it in a colander, rinse with cold water to stop it from going mushy and leave to drain. Do not overcook the cauliflower as you want that crunch factor.
3. To make the dressing, blitz together the yoghurt, avocado, Pesto Princess Basil & Lemon Pesto, lemon juice and zest. Taste and season well with salt and pepper. It should be the consistency of mayonnaise.
4. Place the cauliflower, bacon bits (reserve a small handfull to sprinkle on top) and finely diced red onion in a large bowl, cover with dressing and mix.
Garnish with boiled eggs, basil and the extra bacon bits.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Nativo Organic White Blend 2014
Billy Hughes’s dream was to create an organic wine farm. This is the second year that his white has been certified organic. A really delicious wine to go with the cauliflower.
It looks like Packed in a Burgundy shaped bottle. The label is white paper with an origami like embossing, very elegant. In the glass a rich straw colour with green amber flashes.
It smells like The aromas of soft, sundried apricots, sweet tropical limes, desiccated pineapple and an undertow of oak.
It tastes like Fresh on entry, mouth-filling and long aftertaste. There is harmony in the components of fruit, acidity, and subtly integrated wood. The wine has elegant mineral undertones.