Ingredients
To prepare the sauce:
Lemon juice: 3 tablespoons (lemon)
Vinegar: 2 tbsp
Yogurt: half a cup
Mayonnaise: 2 tbsp
Black pepper: half a teaspoon
Salt, to taste
Vegetable oil: 3 cups (for frying)
Flower: 400 grams (separated by flowers)
Potatoes: 3 grains (peeled and diced)
Cucumber: 3 pieces (cut into small cubes)
Red Capsicum: 1 piece (cut into small cubes)
Green Capsicum: 1 piece (cut into small cubes)
Yellow Capsicum: 1 piece (cut into small cubes)
Green onions: 12 cup (chopped)
Parsley: 12 cup (chopped)
Parsley: to taste (chopped / to garnish)
How to prepare
Heat vegetable oil in a frying pan and fry diced potatoes until browned on all sides. Take it off the heat and set it aside on a tissue to absorb the oil.
Fry the cauliflower florets until they are also brown, and raise them and put them on paper to absorb the oil until it cools.
In a bowl, mix colored cucumber and capsicum cubes with chopped green onions and parsley and place them on the bottom of a serving plate.
Put the cold cauliflower over the vegetables, then the potatoes.
Mix all sauce ingredients in a small bowl.
Pour the sauce over the salad and garnish with chopped parsley when serving.