raw cauliflower, pepped weight
extra virgin olive oil
feta cheese, crumbled
purple Shiso (or other micro cress)
Bring a saucepan with water to boil.
Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous or rice like texture.
Tip the cauliflower into the boiling water, lower the heat to simmer and cook for about 1 minute.
Drain the cauliflower ‘couscous’ in a sieve and place in a large serving bowl.
Meanwhile finely chop the herbs, toast the pumpkin seeds in a dry pan on low-medium heat until golden.
Add the herbs, lemon juice, olive oil, salt and pepper and combine everything.
Arrange into lines in a bowl with the peas, pumpkin seeds, crumbled feta cheese and tomatoes.
Garnish with the micro cress and enjoy!
Per 404g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.