1 small head cauliflower
1 red onion (or 1 stalk leek or onion)
1-2 roasted red peppers
4 tbsp olive oil or sunflower oil
2 tbsp lemon juice (vinegar)
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Cauliflower is broken into florets. Carrots cut into julienne. Both products are cooked on steam (left slightly crunchy). When cool, mix with other products and chopped salad flavor.