For 4

• 1 small cauliflower (800g)
• 240 g boiled or canned kidney beans
• 1 small red onion
• 0,5 red bell pepper
• a generous handful of fresh parsley
• 70 g Centralsun's walnuts

For the sauce:

• 4 tbsp olive oil
• 3 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp agave syrup
• salt and pepper to taste

Preparation:

Cut the cauliflower into bite-size pieces, using all the parts of the cauliflower. Put the cauliflower, salt and a little water in a pan and simmer under the lid for about 4 minutes until the cauliflower is slightly softened but still semi-crisp. Put the cooled cauliflower, beans, finely chopped pepper, thinly sliced onion and chopped parsley in a bowl. Put all the sauce ingredients into a small jar, screw the lid on and stir until the sauce is evenly mixed. Pour the dressing over the salad, mix well and leave in the fridge for 15 minutes to season. Roast the finely chopped walnuts in a dry pan for a few minutes and serve the salad with the crunchy walnuts.