Middle Eastern cauliflower rice pilaf

“You’ll be amazed how much your body will love you when you simplify the rules and decide just to relish eating real food.”

SERVES 6

½ medium cauliflower, blitzed in a food processor until it has a ricelike texture 5 fresh Medjool dates (or you could use

8 dried dates), finely chopped ½ preserved lemon, finely diced 100g Sicilian green olives, pits discarded

and flesh chopped into slivers Large handful mint leaves, roughly chopped 1 tbsp fresh thyme leaves ⅓ cup (40g) pistachio nuts, roughly chopped 1 ripe (but still firm) avocado, chopped into

cubes Salt and cracked black pepper

Dressing

Juice of 1 lemon 4 tbsp olive oil 1 garlic clove, finely diced 1 heaped tsp pure maple syrup

or coconut sugar Sea salt and cracked pepper

To serve Extra mint, thyme and pistachios

Combine all of the dressing ingredients in a jar and shake vigorously.

Place the salad ingredients in a large bowl. Drizzle with the dressing and toss until well-coated and evenly combined. Taste and season with salt and cracked black pepper.

Serve immediately, garnished with extra fresh mint and thyme and roughly chopped pistachios.