Cauliflower Layered Salad

Ingredients

• 350 g cauliflower (0.5 head)
• Salt
• 3 tbsp sea buckthorn juice
• 3 tbsp mineral water
• Cayenne pepper
• liquid sweetener (optional)
• 3 tsp olive oil
• 100 g smoked turkey breast (sliced)
• 2 slices whole-grain wheat toast
• 150 g large carrots (1 carrot)
• 6 basil stems

Instructions

1. 1.

   Cut cauliflower into florets, wash and clean. Boil in plenty of salted water for 3-4 minutes until al dente. Drain and let cool.

2. 2.

   Whisk sea buckthorn juice and mineral water in a small bowl. Season with salt, cayenne pepper, and optional sweetener. Whisk in 1 tsp oil with a whisk.

3. 3.

   Slice turkey breast into thin strips. Cut each toast slice into 4 strips.

4. 4.

   Heat remaining oil in a non-stick pan and lightly toast the bread strips over low heat until golden brown.

5. 5.

   Cut the cooled cauliflower florets into thin slices.

6. 6.

   Wash, peel, and grate carrots finely on a box grater.

7. 7.

   Wash basil, shake dry, pluck leaves. Set aside some leaves, cut the rest into strips.

8. 8.

   Layer carrot shreds, cauliflower slices, basil strips, and turkey in two glass bowls. Pour sea buckthorn sauce over, garnish with basil leaves, and serve with toasted bread strips.