This is a lovely light salad full of gentle spices.

The salad splash is a vinaigrette-style dressing found in our grocery aisle.

It works great with chicken, too!

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Ingredients

½ small cauliflower
2 tbsp avocado oil
Salt & pepper
8 green cardamom pods
1tbsp dried oregano
1 tbsp Nigella seeds
2 cups rocket
1 avocado, sliced
1 small cucumber, thinly sliced
Fresh dill, to garnish
Honey & mustard salad splash from Yarra Valley Preserves

Method

Preheat oven to 160C.

Cut or tear the cauliflower into florets and discard the thicker base.

Place cauliflower, oil, salt, pepper, cardamom pods, oregano, and Nigella seeds on a baking tray. Toss to combine and roast for about 20 minutes.

Meanwhile, divide rocket, avocado and cucumber between two plates. Scatter over the dill and roasted cauliflower, and then splash over the dressing!