Preparation time10 minutes
Nutrient Analysis Per Serve
Energy: 287kJ / 69 cal | Protein: 4.5g | Carbohydrate: 4g | Fat: 2.5g | Fibre: 5.5g
½ Cauliflower, cut into florets
1 bunch asparagus Salt and pepper
Chopped fresh herbs (basil, parsley)
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 handful of mixed salad leaves, washed
- 1 Cook the cauliflower in a pot of boiling water until soft.
- 2 Heat a griddle or frying pan on the stove and char grill the asparagus, season with salt and pepper while cooking.
- 3 In a mixing bowl, combine the herbs, vinegar and olive oil.
- 4 Add the vegetables and salad leaves to the dressing and toss to combine. Serve, keeping leftovers for tomorrow’s lunch.