This is a family favourite in our house and a weekly fridge staple as we find that the salad gets better and better as the days go by.
What you will need:
2 Cups of cherry tomatoes
1 Big bunch of Mint
1 Big bunch of Parsely
salt and pepper
1 Lime (juice and rind)
2 Tbsp olive oil
Cut all florets off cauliflower and place in food processor. Blitz until it is a rice, crumble consistency.
Place in a bowl with juice of lime and olive oil. Leave to side
Chop cucumber and tomatoes to a similar size (diced or cherry tomatoes quartered)
Chop herbs (as fine as you can but don’t worry if you have some bigger leaves)
Add cucumber, tomatoes and herbs to cauliflower and fork the mix until combined.
Salt and Pepper to taste.
Serve with lamb cutlets, coconut kefir mint yoghurt and grainfree wraps (recipe to come for wraps)