Lebanese-style cauliflower tabbouleh with avocado

Ingredients

for 2 servings

• Raw cauliflower, blitzed to couscous350 g (12.3 oz)
• Diced avocado120 g (4.2 oz)
• Flat-leaf parsley12 g (0.4 oz)
• Mint12 g (0.4 oz)
• Olive oil40 g (1.4 oz)
• Lemon juice15 g (0.5 oz)
• Cherry tomatoes70 g (2.5 oz)
• Salt2 g
• Pepper2 g

Directions

1. Cut the raw cauliflower into florets and blitz it finely into grains, then squeeze it in a clean cloth to remove the excess water.
2. Chop the flat-leaf parsley and the mint very finely, Lebanese style.
3. Cut the avocado and the cherry tomatoes into small dice.
4. In a bowl, gently mix the cauliflower grains, the herbs, the avocado and the cherry tomatoes.
5. Dress with olive oil and lemon juice, season with salt and pepper, then toss without crushing the avocado.
6. Chill for at least 15 minutes before serving well chilled.