Name: Hot-smoked salmon with cauliflower ‘fried rice’ salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium cauliflower (1.5kg); 2 free range eggs; 1 1/2 teaspoon virgin coconut oil; 1/2 teaspoon five-spice powder; 200 gram snow peas; 1 lebanese cucumber (130g), sliced thinly; 2 long red chillies, sliced thinly; 1/2 cup loosely packed small mint leaves; 1 tablespoon thinly sliced lemon rind; 2 150g pieces hot-smoked salmon; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil

Hot-smoked salmon with cauliflower ‘fried rice’ salad

Sick of rice? Try this fresh, green and healthy salad that substitutes rice for pulsed blended cauliflower.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

1 medium cauliflower (1.5kg)

2 free range eggs

1 1/2 teaspoon virgin coconut oil

1/2 teaspoon five-spice powder

200 gram snow peas

1 lebanese cucumber (130g), sliced thinly

2 long red chillies, sliced thinly

1/2 cup loosely packed small mint leaves

1 tablespoon thinly sliced lemon rind

2 150g pieces hot-smoked salmon

1/4 cup (60ml) lemon juice

2 tablespoon olive oil

Method

1.Pulse cauliflower in a food processor until cut into rice-sized pieces. Steam or microwave for 6 minutes, or until just tender. Season to taste.

2.Meanwhile, whisk eggs; place in a jug ready for pouring.

3.Heat a large wok or frying pan with 1 teaspoon of the oil. Pour egg into wok to form a net with a solid outer circle. Tip net out of pan. Make a second ‘net’ with remaining mix.

4.Add half the remaining oil to wok; stir-fry cauliflower and five-spice powder for 2 minutes or until browned lightly.

5.Place snow peas in a heatproof bowl; pour over boiling water, stand for 2 minutes, drain well.

6.Combine cauliflower fried rice with snow peas, cucumber, chilli, mint, rind, roughly torn egg net and flaked salmon pieces; toss gently.

7.Combine juice and oil; dress salad with dressing to serve.

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