Cauliflower Rice Salad

Grate cook and cool cauliflower. Take one Nectarine, cut it in half and remove the stone. Cut each half into 3 pieces. Cut Pomegranate in half and using a spoon bash the outer skin so the seeds fall into your hand

In a heavy bottomed char-grill pan, heat up and place the Nectarines flesh side down for a few minutes until bar marked.

Cut leeks into 1cm slices and blanch, repeat cooking as above.

Pour some of the Cauliflower Rice into a bowl, add the Pomegranate Seeds, Charred Leeks and Nectarines.

To make a dressing for the salad, mix a little of the white wine vinegar with the lemon oil, whisk and season.

Add the dressing to the Cauliflower Rice and season. Finish with fresh mint leaves and serve on a large plate with warm Pitta bread.

(Please note: Leeks, Pomegranate Seeds, Mint and Nectarines are not available via kff)