New take on a classic
- 1 Cauliflower
- 3 stalks Celery
- 1 bunch Spring Onion
- 3 tbsps Lemon
- 3 tbsps Extra Virgin Olive Oil, Oro Del Desierto
- 1 bunch Herb, Parsley
- 1/2 cup Basil & Garlic Pitted Olives, Oloves
- 1 bunch Herb, Mint
Whisk together the lemon juice, olive oil, salt and pepper in a large serving bowl and set aside.
Place the cauliflower florets into a food processor and pulse until finely chopped. Add the chopped cauliflower, thinly sliced celery, green onions and olives to the dressing and toss to combine.
Add in the parsley and mint, finely chopped and toss again.