Ingredients

Method

• 280 g punnet Woolworths Cauliflower Pops with Tangy Mayonnaise
• 275 g punnet Woolworths Butternut, Sweet Potato & Spinach Rings, cooked 
• 1 head Crunchita® Lettuce
• 100 g Gorgonzola
• 16 green olives 
• 90 g Woolworths pickled red onion petals 
• sea salt and freshly ground black pepper, to taste 
• 180 g Woolworths tahini & yoghurt drizzle

Method

Ingredients

1. Prepare the cauliflower pops according to package instructions. Build a salad using the remaining ingredients.
2. Top with the cauliflower pops and drizzle over the dressing.

• Photography: Jan Ras
• Videography: Romy Wilson
• Recipes: Abigail Donnelly
• Food assistant: Cheri Kustner 

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