Summery cauliflower salad

Ingredients for 4 servings:

• 1 cauliflower
• 1 m.-large zucchini
• 1 bell pepper(s), red
• 2 stalk(s) Celery
• 2 eggs, hard boiled
• 2 spring onions
• 1 tbsp, heaped herbs de Provence
• 1 tbsp, heaped marjoram, dried (any other dried herbs can also be used according to taste)
• 1 tbsp mustard
• Balsamic vinegar, white
• olive oil
• salt and pepper
• Instant vegetable broth

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

simple, quick, summery, low carb

Wash the cauliflower, divide it into florets, and cook in boiling vegetable stock for a few minutes until al dente. Wash the zucchini, cut it into small cubes, and fry it in a little olive oil, adding the dried herbs. Cut the bell pepper, celery, spring onions, and hard-boiled eggs into small cubes or rings. Remove the cauliflower from the stock and place it in a large salad bowl (reserve 50 ml of the stock). Add the zucchini, remaining vegetables, and eggs to the cauliflower. Season with vinegar (white balsamic), olive oil, salt, and pepper. Mix the 50 ml of stock with the mustard in a separate bowl and add to the salad. Allow to cool and infuse. Adjust seasoning if desired. Goes well with grilled dishes, cold roasts, or simply as a summer salad on its own. Also ideal for using up leftovers.