| 8 | 18 | 229 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 8 min | 4 |
| 1 medium head | Cauliflower |
| 2 cup chopped | Watercress |
| 1 small | Red onion (diced) |
| 2/3 cup | Kalamata olives (chopped) |
| 1 whole lemon(s) | Lemon juice |
| 1 whole lemon(s) | Lemon peel (zest) |
| 4 tbsp | Extra virgin olive oil |
| 1 pinch | Salt and pepper |
Cut cauliflower into bite size pieces and steam for about 8 minutes, just until tender. Run under cold water to cool. Pick watercress leaves from the stems. Rinse leaves well and spin dry. Chop slightly.
Combine cauliflower, watercress, red onion and olives in a mixing bowl. In a small bowl, whisk lemon rind, lemon juice, olive oil and seasoning until combined. Toss with veggies. Chill to allow flavours to combine.
| Fruit | 0.2 |
| Vegetables | 3.7 |
