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


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


1 sun dried tomato, finely diced

1 tbsp coriander, chopped

1 tbsp chives, finely chopped

Juice of 1/2 lime


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.


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!