Heat a lightly greased frying pan over medium high heat. Cook the cauliflower in batches for 3–4 minutes until just tender. Adding more oil as needed. Set aside to cool. In the same pan, cook the tenderloins until lightly golden and just cooked through.
In a large serving bowl toss together the lemon rind and juice, oil, onion relish, herbs, sultanas, spinach, chilli, almonds, cauliflower and tenderloins.
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