This salad has lots of texture, colour and full of flavour.
Prep time:20 mins
Cook time:0 mins
- ½ small cauliflower
- 1 carrot, finely diced
- 2 x 125g Edgell Corn Kernels, drained
- ¼ cup currants
- 1 cup baby kale or rocket leaves
- ⅓ cup flaked almonds, toasted
- 2 tablespoons orange juice
- 1 teaspoon honey
- ½ teaspoon ground cumin
Place cauliflower in a food processer and process until it resembles couscous grains. Place in mixing bowl.
Add carrot, Edgell Corn Kernels, currants, kale leaves and almonds, toss to combine.
Combine dressing ingredients and pour over salad when ready to serve.
To moisten currants, cover with boiling water, stand for 1 minute and then drain.