Products Used
Pea & Cucumber Cauliflower Rice Salad
- 25 - 30 minutes
- 4 people
Ingredients
320 grams Green Isle Cauliflower Rice
1 garlic clove, crushed
Finely grated zest and juice of 1 lemon
1 tablespoon white wine vinegar
75 ml olive oil
200 grams Green Isle Frozen Peas
2 mini cucumbers, halved, seeds scooped out, thinly sliced
3 spring onions, thinly sliced
½ bunch each coarsely chopped flat-leaf parsley, mint and dill
Method:
- Cook cauliflower rice according to packet instructions, drain well and transfer to a large bowl.
- Combine garlic, lemon zest and juice in a bowl then whisk in vinegar and oil, season generously to taste, then pour dressing over rice, stir to coat well, cover and refrigerate until required.
- Blanch peas until bright green (1-2 minutes), drain and refresh, then drain well. Combine in a container with cucumber, spring onion, parsley, mint and dill, cover and refrigerate until required.
- Just before serving, toss pea mixture through rice mixture, adjust seasoning, serve and enjoy.
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