Ingredients

• 1/4 small cauliflower head
• 250 g cooked chickpeas (e.g. from a can), drained
• 1 small greenhouse cucumber
• 1 pomegranate
• 1 avocado

Add-ons

• 1 tablespoon each of chives and mint
• salt, pepper, pinch of chili flakes
• 3 tablespoons extra virgin olive oil
• juice from 1/2 lemon
• 1 tablespoon honey or maple syrup

Preparation

1. Break cauliflower florets, wash and dry. Crumble in a food processor or chop on a board. Place in a bowl and add drained chickpeas. Season with salt, pepper and chili flakes, mix.
2. Add peeled and diced cucumber and pomegranate seeds, mix.
3. Add diced avocado, chopped chives and mint.
4. Drizzle with olive oil, lemon juice and liquid honey or maple syrup. Mix and season with salt to taste if needed.