Cauliflower, Courgette, Mint and Ticklemore
The salad is from Great Queen Street in the Covent Garden district of London. It’s a packed gastropub, whose menu reads as if they’ve raided every farmhouse within 100 kilometers of The City. Local cheeses, local ciders, local offal—you get the idea.
Ingredients
- 1 large cauliflower, divided into florets
- 3 small zucchini, cubed or sliced in 1/4 inch slices
- 1 small bunch mint, chopped
- 1 T chives, chopped
- 8 ounces Ticklemore, firm goat cheese or feta, cubed
- 1 T wine vinegar or very dry white wine
- 1 T olive oil
- salt and pepper
Instructions
- Heat olive oil in a skillet.
- Add cauliflower and cook til just tender.
- Add zucchini and continue to cook until just tender, then add cheese until it just begins to warm.
- Remove from heat and let cool. Add vinegar, olive oil, mint, salt and pepper and toss well. Refrigerate until ready to serve.
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