Cauliflower and Baked Pepper Salad with Walnuts

Another great dish for a brunch or light dinner. It has everything you need for a complete snack. Just don't overdo it with nuts. Although they are very useful, they are very high in calories.

Ingredients

• 1 medium head of cauliflower
• 1 large sweet and sour apple
• 1 large bell pepper
• 20 g shelled walnuts
• 2 tbsp. l. lemon juice
• 1 tsp cumin seeds
• 2 tbsp. l. extra virgin olive oil
• salt
• 125 g natural yoghurt
• 1 clove of garlic

Directions

1. Cut the pepper into 4 parts, peel and bake in an oven preheated to 220 ° C, 10 minutes. Place in a bowl, cover with plastic foil, after 10 minutes. peel and cut into strips.
2. Disassemble the cauliflower into separate inflorescences the size of a walnut and fry in hot oil, turning occasionally until golden brown, 5-6 minutes. Transfer to paper towels.
3. Cut the apple into small cubes, removing the core. Drizzle with lemon juice.
4. Toss the peppers with apples and cauliflower. Season with salt to taste.
5. Chop the walnuts into coarse crumbs with a knife. Preheat dry skillet and sauté the cumin, 30 sec. Add the nuts and cook, stirring constantly, for 2 minutes. Remove from heat.
6. Whisk the yogurt with the peeled and minced garlic. Put the vegetables in a salad bowl, season with yogurt and sprinkle with walnuts. Serve immediately.