Carrot and Cauliflower Mint Salad
|Mint||2 Bunch (200 gm), washed (2 Large Bunch)|
|Cauliflowers||2 Medium, broken into florets|
|Castor sugar||1⁄2 Teaspoon|
|Carrots||225 Gram, coarsely grated (Around 8 ounce)|
|Black mustard seed||2 Teaspoon|
|Olive oils||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Pepper powder||To Taste|
1. Put the mint on a steamer, bed in the cauliflower and steam it for 8 minutes or so until tender but still crisp. Allow it to cool still covered in the mint.
2. Mix the sugar into the carrots.
3. Put the mustard seed in a pan with the olive oil and fry it until it has stopped popping, then mix it into the carrot. Discard the mint and combine the carrots and cauliflower together in a salad bowl.
4. Sprinkle the lemon juice over, season with salt and pepper and chill until ready to serve.