Smoked Trout and Cauliflower Cous Cous Salad
1 small head fresh cauliflower
250g smoked trout
Small handful frozen peas, thawed
1 ripe avocado, roughly sliced
A few fresh mint leaves, to garnish
Salt and freshly ground black pepper, to season
For the Dressing
1/4 cup olive oil
2-3 Tbsp lemon juice
1-2 tsp creamed horseradish
A little natural sweetener
Mix together and adjust to taste
- Roughly chop your cauliflower and add to a food processor. Blitz for 1-2 minutes or until the cauliflower has a grain-like consistency, similar to cous cous.
- Add your cauliflower to a large pot of lightly salted boiling water and cook for 2-3 minutes. Drain well and divide between two serving bowls.
- Top your ‘cous cous’ with flaked smoked trout, sprinkle over the peas, add the avocado slices and mint leaves. Season to taste with salt and pepper and dress generously with the horseradish dressing. Eat as soon as possible.
Cooks in: 20 minutes
Recipe and image courtesy of www.sarahgraham.co.za