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Cauliflower Salad with a dash of Curry

1 medium cauliflower, cut into bite-sized flowerettes, cooked until just firm and plunged into cold water and drained.
2 cups red capsicum diced
2 cups spring onion sliced finely
1 cup of sunflower seeds
A bed of baby spinach leaves
1 cup egg mayonnaise mixed with a teaspoon of curry powder
Salt and ground black pepper to taste

Cooking Method:
Mix all ingredients together in a large mixing bowl, add dressing and mix through the salad. Place in a bowl lined with the spinach leaves. Sprinkle some extra sunflower seeds on the top. 

Serves:  4to 6

For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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