4 portions (45 minutes)
Toasted chick peas
2 cans (about 400g each) cooked chick peas
1 tbsp olive oil
Salt and black pepper
1 dl blanched almonds
Cracked wheat and cauliflower salad
About 800g cauliflower or romanesco
1 red bell pepper
4 portions of cracked wheat
Lime dressing
1 lime
5 tbsp olive oil
1 pot living mint
Avocado cream
2 avocados
About ¼ tsp chilli flakes
1. Toasted chick peas: Rinse the chick pea and drain well. Toast them slowly in the oil in a frying pan. Stir occasionally and season with salt and pepper. Add the almonds to the chick peas.
2. Cracked wheat and cauliflower salad: Cut the leaves off the cauliflower and grate it on the side of the grater with large holes. De-seed the bell peppers and cut into thin strips.
3. Cook the cracked wheat according to the directions on the packet.
4. Lime dressing: Rinse and zest the limes and squeeze out the juice from 1 lime. Mix the lime zest and juice with the olive oil. Pick the mint leaves off the stems and roughly chop the leaves.
5. Avocado cream: Cut the avocados in half, remove the stones and flesh. Place the avocado flesh in a bowl and mash it with a fork with 2 tbsp of the lime dressing and chilli flakes (optional). Season with salt and pepper.
6. Cracked wheat and cauliflower salad: Mix the cracked wheat, cauliflower and bell pepper with the remainder of the lime dressing and the mint. Transfer the cracked wheat salad to a serving dish, top with the toasted chick peas, almonds and avocado.