Recipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com

Serves 4

1 cauliflower
1 broccoli
1 red capsicum, finely chopped
12 cherry tomatoes, diced
¾ cup corn kernels
⅓ cup diced red onion
½ cup roughly chopped coriander leaves
1 tsp Himalayan sea salt
1 tsp freshly ground black pepper

Dressing
½ cup apple cider vinegar
juice of 4 lemons

Mousse
flesh of 2 avocadoes
1 cup coconut cream

Garnish
1 tsp chopped fresh chilli

Chop the cauliflower and broccoli roughly into small pieces and place in a food processor. Pulse so that the broccoli and cauliflower form a chunky rice-like consistency. Place in a bowl and add the rest of the ingredients. Pour apple cider vinegar and lemon juice over the salad, and mix thoroughly.

To make the mousse, place the avocado and coconut cream in a high-speed blender and blend until smooth.

Serve in the dressed salad bowls and place three large dollops of mousse on top of each. Garnish with a sprinkle of fresh chilli.

1 Comment

  1. I’d just love to see heaps more simple fresh veggie delights, not necessarily gluten free, just using up our excess of fresh garden produce, with a zing of spice.!! Yum !!

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