Gluten free. Vegan.
Photos by Heather Cox
"This is such an easy thing to throw together and is surprisingly delicious! I used a mandolin for most of the veggies as it slices them super thin which creates a really lovely mix of textures but if you don't have one, that's fine. Just slice or dice everything how you prefer it. You can add whatever in season veggies you like too. As always, the following recipe is just a guide..."
INGREDIENTS: (serves roughly 2)
1/2 large head cauliflower
1/2-1 yellow zucchini - sliced thinly
1/2-1 green zucchini- sliced thinly
6 radishes - sliced thinly
2 big handfuls arugula - roughly chopped
handful of basil and mint leaves, roughly chopped
handful of cherry tomatoes, chopped
2 scallions, finely sliced
1/2-1 yellow carrot, peeled into strips
handful or 2 of chickpeas
1/2-1 orange, peeled and sliced
FOR THE DRESSING:
2 tbsp lemon juice
1 tsp dijon mustard
1/4 cup olive or avocado oil
salt and pepper to taste
- Roughly chop the cauliflower and throw it into a food processor. Pulse until it turns 'crumbly'
- Add it to a large bowl with the rest of the ingredients and mix together
- Make the dressing by whisking the ingredients together in a bowl, seasoning with salt and pepper
- Add half of the dressing to the cauliflower, mix through and then add as much more as you think it needs
- Enjoy immediately!