Very simple light and fresh, this lovely on its own or with the addition fruits. Perfect as a side salad, light starter or compliment to a bigger meal. Roasted or grilled green vegetables such as tender stem broccoli, asparagus, or courgettes are also lovely served along side.
½ head of cauliflower shaved with a mandolin or very thinly sliced
1 fennel bulb shaved
½ cup sultanas
Juice 1 lemon
½ cup roughly chopped pistachio nuts
1 tbsp. rice syrup or maple
1 tsp light olive oil
Leaves from the cauliflower removed
Optional fruits- Wafer thin pear slices, Pomegranate seeds, sliced oranges
In a large bowl add the shaved fennel and cauliflower. I use a mandolin to thinly slice them, breaking them into florets first. For the fennel remove the woody ends before shaving but be sure to reserve the sprogs.
Add the fennel sprogs, sultanas and nuts to bowl along with the juice of lemon and stir to combine. Finally add rice syrup, olive oil and a little salt and pepper and stir again.
Allow to sit and for the flavours to mingle.
Pre heat the oven to 180°C, line a baking tray and add the reserved cauliflower leaves, rub a little oil on to the leaves and sprinkle with salt. Cook for about 10 minutes or until the leaves are just starting to crisp and slightly char.
Serve in small bowls or plate with the crispy leaves on top, or in the centre of the table as a side salad or compliment.