Cucumber Rolls on Cauliflower Salad

Ingredients

• 600 g small salad cucumbers (2 small cucumbers)
• 1 Carrot
• 0.5 orange bell pepper
• 1 stalk Celery
• 1 Avocado
• 2 tbsp sprouts
• Salt
• Pepper
• 1 head cauliflower
• 50 g Raisins
• 3 tbsp olive oil
• 3 tbsp Lemon juice
• 1 pinch ground cumin
• 1 pinch cinnamon
• chili flakes
• 4 sprigs Parsley

Instructions

1. 1.

   Peel, wash cucumbers and slice lengthwise into very thin sheets or cut; cut the ends of each cucumber into narrow long strips.

2. 2.

   Peel carrot. Halve bell pepper, deseed and wash. Clean celery stalk and wash. Cut everything into thin finger‑length strips.

3. 3.

   Halve avocado, remove pit, lift flesh from skin and cut into narrow slivers. Rinse sprouts and drain. Bundle several vegetable strips together and wrap with a few sprouts in one cucumber sheet, season with salt and pepper. Chill until serving.

4. 4.

   Clean cauliflower, wash and break into small florets. Boil in salted water for about 5 minutes. Drain, shock in cold water and let cool. Finely chop cauliflower, mix with raisins and oil. Season cauliflower with lemon juice, salt, pepper, cumin, cinnamon and chili flakes.

5. 5.

   Wash parsley, pat dry and chop leaves. Spread cauliflower on a plate. Top with 2–3 cucumber rolls and parsley.

6. 6.