Cauliflower and orange salad dusted with black tea and served with bread crisps
Tillredning
Clean and very finely grate the cauliflower. Peel and de-pith the oranges. Cut the slices of bread into crisps and roast in the oven until golden brown. Mix the cauliflower with the orange segments, oil, Maldon salt and orange juice. Serve with the bread crisps and dust with powdered black tea.
Serves 4:
- 300 g cauliflower
- 3 oranges
- 50 g mixed salad leaves
- 12 slices of bread
- 20 g black tea
- 50 g extra virgin olive oi
- Maldon salt
