Lemony Chopped Cauliflower & String Bean Salad

Do you ever look at that bag of frozen cauliflower and inspiration strikes? It doesn't happen often but when it does, you gotta go with it! I thought it would be nice with string beans (another bag that was lurking in the veggie bin) and lemony sorrel leaves. And you want to use Bella Di Cerignola olives because they aren't too strong, yet add a nice flavor. This is quick salad to make that goes great, especially with grilled fish. I added the peppadews last minute and it made all the difference, making it so much more flavorful and colorful. Enjoy!

• 3 cups cauliflower florets, cooked until tender
• 1/4 pound string beans, chopped and blanched
• 4 Bella Di Cerignola olives, pitted and roughly chopped
• 1-2 cloves fresh garlic, smashed and minced
• a few sorrel leaves, minced
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• juice of 1/2 lemon
• sea salt
• ground black pepper
• peppadews*

Take your minced garlic and allow it to sit in the vinegar, while your veggies cook and you prepare the rest of the salad. To save time, I cooked the cauliflower and used a hand held strainer to drain it, so I could use the water to cook the string beans. Rinse off your veggies with cold water and drain well. Into the vinegar, stir in the olive oil, lemon juice, sea salt and ground black pepper. Combine all of the ingredients and adjust the seasoning as needed. Serves 2-3.

*not pictured