Fried Cauliflower Salad

Ingredients

• 1 cup torn arugula leaves 
• 2 cups cauliflower florets 
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lemon 
• 1 cup torn lettuce leaves 
• 4 servings oil for deep frying
• 2 tablespoons olive oil 
• 3 tablespoons yogurt plain
• 1 cup potatoes cut into matchstick sized strips
• 4 servings salt and pepper to taste
• 3 tablespoons tahini (sesame seed paste)
• 1 tablespoon distilled vinegar white

Equipment

• bowl
• paper towels

Directions

1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Deep fry the potato sticks until crispy and golden brown, about 4 minutes.
3. Remove, and drain on a paper towel-lined plate. Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until it's just warm.
4. Stir together tahini and olive oil in a large bowl until smooth.
5. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper.
6. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
7. Place salad onto serving plates, and sprinkle with the potato sticks.