Cauliflower and Samphire Summer Salad recipe
Samphire and cauliflower combine in this fresh, summery salad recipe, which will impress at BBQs and liven up picnics
My Italian fishmonger came up with this recipe that I’ve recently been hooked on this summer. It is fresh, healthy and delicious on its own or as accompaniment to grilled fish.
For a complete meal add some plant (pulses or nuts) or animal protein to this summer salad bowl, which will help you regulate your blood sugar levels to avoid cravings and stay fuller for longer.
1 medium cauliflower
1 or 2 courgettes shredded
1 or 2 carrots shredded
1 red or yellow pepper
1 handful of samphire (steamed or boiled for a couple minutes)
1/2 fennel bulb shredded (optional)
1 tsp chili flakes (optional)
A handful of parsley or cilantro
Cold pressed extra virgin olive oil
Juice of one lemon
Roughly chop the cauliflower into small pieces and place in the food processor. Process until it forms a rice like consistency.
Rinse 1 or 2 handful of samphire under cold water for 2 minutes then blanch in boiling water for 2 minutes. Don't add any salt because the samphire already has a salty taste.
Shred the carrots, courgettes and fennel.
Chop up one red or yellow pepper, add the cooked samphire and mix everything together.
Drizzle with cold pressed extra virgin olive oil and squeeze the juice of one lemon. Add some cracked pepper and chopped parsley. Just don’t forget you probably don't need to add salt thanks to the samphire. Enjoy!
Vegetarian; vegan; free from gluten, dairy and refined sugar
STEPHANIE ACHAR RECIPES
Foodie and nutrition expert Stephanie Achar has worked with Conde Nast Traveller, Vogue, Elle and Marie Claire. She is currently studying Nutrition and has teamed up with Culture Whisper to create a series of seasonal, wholesome and delicious recipes.
See more of Stephanie's recipes on Instagram.