Cauliflower and zucchini salad with curry dressing

Name: Cauliflower and zucchini salad with curry dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Cauliflower (about 750 g); 7-10 Tbsp Salt; 250 g Courgette; 2 (150 g each) Mug of whole milk yoghurt; 2 TABLESPOONS Fresh cream; 2 TABLESPOONS Lemon juice; 1 TEASPOON Curry; 7-10 Tbsp ground cumin; 7-10 Tbsp Pepper; 4 TABLESPOONS Pumpkin seeds

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Cauliflower (about 750 g)
7-10 Tbsp Salt
250 g Courgette
2 (150 g each) Mug of whole milk yoghurt
2 TABLESPOONS Fresh cream
2 TABLESPOONS Lemon juice
1 TEASPOON Curry
7-10 Tbsp ground cumin
7-10 Tbsp Pepper
4 TABLESPOONS Pumpkin seeds

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook in boiling salted water for about 8 minutes. Clean, wash and cut the zucchini into sticks. Drain the cauliflower, rinse with cold water and let it cool down.
2
Stir yoghurt, crème fraîche and lemon juice until smooth. Season with curry, some cumin, salt and pepper. Mix the cauliflower and zucchini with the yoghurt dressing. Arrange on a plate and sprinkle with pumpkin seeds