Cauliflower "rice" salad w/ broad beans, avocado & radish

I'm being lead by the season with this recipe. The good weather has finally arrived in Auckland and with it came my appetite for raw goodness. 

I'm not one of those who can eat cold salads and drinks green smoothies all winter. Sure, I still eat tons and tons of greens but they're more likely to be cooked with garlic and sprinkled generously with chilli and sea salt .

I'm back on salads in a big way now though and today I'm sharing a rework of my favorite Ottolenghi salad. The original recipe uses quinoa. I've replaced this with a raw cauliflower "rice". Using cauliflower like this is a real revelation. It's a brilliant way to create a filling, satisfying meal that is 100% vegetable packed deliciousness.

The other elements are some of my favourite ingredients: broad beans, avocado and crisp radishes.  The whole thing comes together with a olive oil, lemon and garlic dressing with a generous sprinkle of cumin.

This better weather - and knowing more is on it's way - has me feeing so optimistic and inspired. It's amazing what a little sunshine and some time spent outdoors can do for your spirit. 

I hope you're having a great day! x

Cauliflower "rice" salad w/ broad beans, radish & avocado

2 1/2 cups of cauliflower rice - roughly 1/2 small head of cauliflower cut into smallish pieces and then quickly blitzed in food processor  until it has a rice like texture. 

1 avocado  - cut into cubes

250gm broadbeans  - I used frozen broadbeans blanched for a minute in boiling water then podded. 

1 small bunch of radishes sliced thinly

Basil - 1 big handful. Roughly chopped

1 tsp cumin

Red chilli flakes

salt and pepper to taste

Dressing

3 tablespoons good quality olive oil

Juice of 1 lemon

1 clove garlic - finely chopped

1 tsp honey / maple syrup

salt & pepper

Mix the dressing ingredients in a small jar and shake well until completely combined. 

Place cauliflower rice, broadbeans, avocado and radishes into a large bowl and combine.

Pour dressing over and stir through. 

Add cumin, chilli flakes and a generous amount of salt and pepper.  Add basil.

Taste and tweak seasoning if needed. 

Serve immediately.  

Enjoy x

(If packing this up for lunch at work. Take the dressing separately and dress just prior to eating. It could get soggy otherwise. )