Cauliflower, corn and mozzarella salad

Ingredients

• 1500 ml water
• 1/2 small cauliflower (250 g)
• 1 egg
• 1 small head of lettuce (100 g)
• 3 tablespoons corn
• 1 large tomato (180 g)
• 1 packet of mozzarella (125 g)
• 1 cooked beet (100 g)
• 15 ml olive oil
• 15 ml lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Break the cauliflower into small florets and wash them. Bring 1500 ml of water to a boil in a pot. 2. When the water boils, add the cauliflower and cook for 20 minutes, until a fork slides easily into the florets. Drain and leave to cool for 10 minutes. 3. Boil the egg for 4 minutes, then leave it to cool, peel it and cut it into strips. 4. Cut the lettuce into strips, the tomato into slices and the mozzarella into slices, then cut each slice into four. Drain the corn and grate the beet on the coarse side of a grater. 5. Put the lettuce in a bowl and add the corn, tomato, mozzarella and cauliflower. Pour over 15 ml of olive oil and 15 ml of lemon juice, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix the beet into the salad and arrange the egg strips on top.