1 medium cauliflower, broken into bite-sized florets

2 medium dessert apples

2 medium carrots, coarsely grated

3 oz sultanas

1 T. vegetable oil

10 spring onions, trimmed and finely chopped

2 tsp. hot curry powder

6 T. mayonnaise

1 T. lemon juice

Salt and freshly ground black pepper

 

To make the dressing: heat the oil in a frying-pan, add the spring onions and fry over gentle heat until they begin to brown. Stir in the curry powder and cook for 1 – 2 minutes, then remove from the heat and leave to cool slightly. Stir in the mayonnaise and lemon juice, then season to taste with salt and pepper. Plunge the cauliflower into a saucepan of boiling salted water, then blanch by boiling for 2 minutes. Drain and immediately refresh under cold running water. Drain the cauliflower florets thoroughly again, then put them into a large bowl. Core and dice the apples, but do not peel them. Add to the cauliflower with the carrots and sultanas, then fold gently to mix, being careful not to break up the cauliflower. Add the dressing and gently toss the vegetables in it, turning them over lightly with a fork, to coat them evenly. Pile the salad into a serving bowl. Cover tightly with cling film and chill the salad in the refrigerator for at least 2 hours. Remove the salad from the refrigerator 10 minutes before serving.