RECIPE: Cauliflower Tabbouleh (low-carb)

INGREDIENTS
• cauliflower, half
• lebanese cucumbers x 2
• cherry tomatoes, punnett
• red capsicum, half
• cilantro (fresh coriander), bunch
• flat leaf parsley, bunch
• raw almonds, two handfulls
• pumpkin seeds, two handfulls
• sunflower seeds, two handfulls
• lemon juice, from one lemon
• olive oil, splash
• salt and pepper, to taste

METHOD
• grate cauliflower (just the florettes) on a cheese grater, so that it the size/consistency of cous cous, transfer to mixing bowl
• halve cucumbers lengthwise, then cut each piece lengthwise into six strips, chop into small cubes, transfer into mixing bowl
• cut each cherry tomato into quarters, then transfer into mixing bowl
• chop up the red capsicum into small bits, approximately the same size as the cucumber pieces
• finely chop cilantro, parsley, and almonds in blender, transfer to mixing bowl
• add pumpkin and sunflower seeds to mixing bowl
• season with lemon juice, olive oil, salt, and pepper