Smokey's cauliflower and zucchini salad with curry dressing

Ingredients for 2 servings:

• 1 small cauliflower
• 2 small zucchini
• 1 tsp oil
• 2 tbsp, heaped almond flakes, roasted without fat
• 4 tbsp vinegar
• 3 tbsp rapeseed oil
• 100 ml buttermilk
• 2 tbsp, heaped natural yogurt
• 1 tbsp, heaped curry powder
• 1 tsp, heaped mustard
• 1 tbsp honey
• 1 small chili pepper(s), chopped
• 1 clove(s) garlic, crushed
• Pepper from the mill
• Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Light and delicious

For the dressing, whisk all ingredients well. Divide the cauliflower into florets and steam in a steamer until al dente. Drain well. Cut the zucchini into thin slices and fry in hot oil until lightly browned but still firm. Drain on a paper towel. Place the cauliflower and zucchini in a bowl, toss well with the dressing, and let stand for about 20 minutes. Arrange the salad on two plates or in bowls and scatter the flaked almonds over the top. Tip: If you like, you can sprinkle fresh coriander over the top.