Low-Carb Spring Egg Salad

Step 1Preheat oven to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). Cut the cauliflower into shall florets. Drizzle the oil over the cauliflower and season with salt. Bake for 15 minutes.

Step 2Stir, add the leek, and bake another 15 to 20 mins until the edges are golden and cooked through. Set aside to cool slightly.

Step 3Prepare the dressing by adding all ingredients to a bowl and mixing to combine.

Step 4Layer the slightly cooled veggies and use your fingers to roughly break up the eggs and scatter over the top.

Step 5Drizzle the dressing over the top. Top with the pepitas, capers and feta. Serve immediately.

Step 6Keep in an airtight container in the fridge up to 3 days.