Delicious salad of cauliflower, pumpkin and peas, very fresh to enjoy on a hot day. Ideal to accompany any meal.
Learn more about Helena Gómez
Ingredients6 portions
Preparation
Bring the separated frets in salt water to the zucchini, the cauliflower and the peeled pea.
Once cooked, they are removed from the water and left to cool.
The cauliflower breaks into twigs, the zucchini are sliced into casters and together with the peas they settle into the dish they are going to be served.
They are sprinkled with oil and vinegar to taste.
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