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.