Cauliflower and Samphire Summer Salad recipe

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.

INGREDIENTS

Serves 4

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

Black pepper

METHOD

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!

Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.

Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com