Satay Summer Salad

Steps

1. a medium pot of salted water to the boil. Bring a half full kettle to the boil.
2. Cut cauliflower into small florets and cook in pot of boiling water for 3-4 minutes, until just tender. Drain and leave to strain for about 5 minutes. In a large, heat-proof bowl cover edamame beans with boiling water and cover for about 3 minutes, until tender. Drain and refresh under cold water.
3. While the cauliflower is cooking, prepare the rest of the salad. Tear lettuce leaves in half; peel and grate carrot; cut tomato into 8 wedges. Mix all in bowl with the cooked and drained edamame beans, along with mung bean sprouts. Cut lime in quarters.
4. Place seasoned flour, milk and panko breadcrumbs into separate bowls. Toss cauliflower florets first in flour, then milk, then breadcrumbs, shaking off excess as you go. Heat a good drizzle of oil in a large fry-pan on medium heat.
5. Cook cauliflower (leaving excess panko in bowl), in two batches, for 3-4 minutes, turning often, until crumb is golden. Wipe out pan between batches and add extra oil. Set aside on paper towels and season with salt and pepper.
6. Add another small drizzle of oil to pan and cook remaining panko in bowl, for about 2 minutes until golden brown, tossing often. Set aside. Wipe pan clean and return to a high heat. Cook lime wedges on both sides for about 1 minute, until caramelised and warmed through.
7. Add panko cauliflower to the salad and divide between plates. Drizzle with satay dressing and garnish with remaining toasted panko crumbs, chilli, coriander, chopped peanuts and crispy shallots.