This light, crunchy vegan salad is ideal for Seder night as it can be made in advance and is still tasty the next day for yom tov lunch. Add the dressing just before serving. 

Method:

• Preheat oven to 200°C.
• Put the raisins in a heatproof bowl and cover with boiling water. Leave for 20 minutes.
• Scatter the walnuts on a baking tray and roast for 8-10 minutes or until golden and fragrant. Remove and set aside to cool.
• Slice the raw cauliflower florets and transfer to a bowl.
• Drain the raisins from the soaking water.
• Add the apples, raisins, walnuts, dill and parsley to the cauliflower and mix well.
• Combine the dressing ingredients together and, just before serving, drizzle over the salad.
• Garnish with sprigs of fresh dill.

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First published in the JC April 2023