Recipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com
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
½ cup apple cider vinegar
juice of 4 lemons
flesh of 2 avocadoes
1 cup coconut cream
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.