We’re trying to get back into a summer health kick at the Gin and Supper Club and what better way than to tuck into this delicious salad. This recipe serves 2 and involves no cooking at all so took me no time at all to whip up after our spin session this evening.
Start by whizzing half a cauliflower in a food processor until it is cous cous consistency. Add the juice of half a lime, a tablespoon of olive oil, a teaspoon of maple syrup, a quarter of a red onion and a generous handful of mint leave (both finely chopped) and mix thoroughly. Set on the table ready to tuck in.
In a large mixing bowl add another quarter of a red onion and a red chilli (both finely chopped) and marinade in the juice of half a lime and olive oil. Slice a mango and an avocado and add to the marinade. Mix thoroughly and then you’re ready to plate up.
I served on a generous bed of rocket leaves, followed by the mango and avocado mixture and flaked two smoked trout fillets on top. Finally I spooned some of the cauliflower cous cous on the side and finished with some cracked black pepper.
Enjoy! R xx