1 head of cauliflower, stem removed and cut into florets
1 courgette, chopped finely
1 red pepper, chopped finely
70g sundried tomatoes in olive oil, chopped roughly
70g RAW Organic Kalamata Olives, pitted and chopped roughly
Handful cherry tomatoes, halved
25g parsley, chopped finely
2 large handfuls basil, chopped finely
1 large handful fresh oregano, chopped finely
Zest of 1 lemon, juice of ¼
1 tsp. salt
1 tbsp. RAW Organic Apple Cider Vinegar with Mother
RAW Organic Greek Olive Oil, for drizzling
Put the cauliflower florets into a food processor and blend until it resembles couscous, around 30 seconds.
Pour the cauliflower couscous into a large mixing bowl and add all of the rest of the ingredients, apart from the olive oil.
Taste for salt and add more lemon juice if desired. Drizzle with olive oil before serving.