Goddess of Veg: Cauliflower Feta Tabbouleh

INGREDIENTS:

• 150g/5½oz cauliflower florets
• 1 unwaxed lemon
• 1 tsp extra virgin rapeseed oil or olive oil
• sea salt and freshly ground black pepper
• 25g/1oz cucumber
• 6 cherry tomatoes
• 2 spring onions (scallions)
• large handful of fresh parsley
• large handful of fresh mint
• 25g/1oz reduced-fat feta cheese

METHOD

1. Put the cauliflower in the food processor and whizz at high speed until reduced to tiny granules, then scrape into a bowl.
2. Wash the lemon well and finely grate the zest over the bowl of cauliflower – the outer layer only, no pith. Squeeze the juice and add 1 tbsp to the bowl, then add the oil. Season generously with salt and pepper, stir well and set aside.
3. Roughly chop the cucumber, slice or quarter the tomatoes and slice the spring onions. Strip the parsley and mint from the stems and chop finely (if saving the second portion for another day, keep the mint separate and chop or tear into the mixture just before serving.) Mix the veg and herbs through the cauliflower.
4. Crumble the feta into the mixture and stir well, then serve.
5. If desired, serve on a bed of young salad leaves or in Little Gem lettuce cups.