Paleo Tabbouleh

As the weather is warming up salads are back in the mx! Making up a big salad at the start of the week and then adding my protein each day with a peice of grilled chicken or some tuna is the eaiest way to get a well balanced meal each day. Plus it's gluten free, dairy free and low carb.

Salad:

1 medium-large head cauliflower

1 cup fresh flat-leaf parsley leaves, chopped

½ cup packed fresh mint leaves, chopped

1 carrott diced

2 red onions, diced

1 cup cherry or grape tomatoes, quartered or halved (depending on size)

1 medium cucumber, peeled and chopped

Dressing

Fresh lemon juice from 2 lemons

1 tsp safron

3 tablespoons extra-virgin olive oil

1-1/2 teaspoons ground cumin

1-1/2 teaspoons fine sea salt

¼ teaspoon black pepper

Cut the stems off the cauliflower, place heads into a blender or food processor and blitz until broken down so it resembles rice.

Combine all other salad ingredients and set aside.

Whisk all of the dressing ingredients and add pour over salad. Add extra safron for an extra kick if desired :)