Vitalising spring salad with peanut miso dressing

• 1/2 oven-roasted cauliflower
  
• 1 celery stalk
  
• 1/2 fennel incl. cabbage
  
• 1 green apple
  
• leaf salad
  
• A handful peanuts minced
  

Prepare the cauliflower, salt it generously (1 tbsp) and steam the florets for 10 minutes. Then brush them with olive oil and roast them for 30 minutes in an oven preheated to 200 degrees. Wash and chop the remaining ingredients.

Dressage :​

• 1tbsp peanut butter
  
• 1tsp miso (optional Soya Sauce)
• 1tsp maple syrup
• 1tsp orange juice
• 1tsp nut milk
• Some water
  

Mix all the ingredients together. Dress the salad and serve with the dressing and chopped nuts.