Ingredients
Bowl base:
2 handfuls mixed lettuce leaves
1/2 Lebanese cucumber, diced
1/2 cup of shredded cabbage
1 baby carrot, finely sliced
Cauliflower rice:
1 cup cauliflower florets
1tsp cayenne pepper
Juice of 1/2 lime
Tomato salsa:
1 large red tomato, diced
1 tbsp red onion, finely diced
1/2 garlic clove, minced
1 tbsp coriander leaves chopped
Corn and mango salsa:
1 cup of sweet corn
1 mango cheek, diced
1 tbsp red onion, finely diced
1/2 cup cherry tomatoes, diced
1 tbsp coriander leaves, chopped
Guac:
1/2 large ripe avocado
1 tbsp red onion, finely diced
Juice of 1 lime
1 tbsp coriander, chopped
1 tbsp garlic chives, finely sliced
Pepper to taste
Topping:
1 sun dried tomato, finely diced
1 tbsp coriander, chopped
1 tbsp chives, finely chopped
Juice of 1/2 lime
Method:
Many components to this one!
Begin by preparing the tomato salsa to give as much time as possible for the flavours to combine. Place ingredients into a small bowl and stir together. Set aside
Next prepare the corn salsa, similarly by combining all ingredients in a small bowl. Set aside
Now prepare the cauliflower rice by placing cauliflower, cayenne pepper and lime juice into a small food processor and blitzing until the mixture resembles rice. Set aside.
Prepare ingredients for the bowl base. Set aside.
Now for the guac. Scoop out the avocado into a small bowl, add lime juice and mush with the back of a fork, I like mine not over mushed. Add onion, coriander, chives and a couple of cracks of pepper then stir through.
Assembly:
Place lettuce into a large bowl. Add cauliflower rice then arrange carrot, cucumber, cabbage, both salsas and guacamole around the bowl (my bowl wasn’t big enough to fit everything in but I added as I ate it). Then top with toppings and squeeze over the half lime.
So so fresh and delicious and clean colourful, raw and yum!
