Dairy-free, gluten-free, vegan, vegetarian and, most importantly, absolutely delicious. These fresh cauliflower rice salad jars make a great grab-and-go lunch for balmy summer days. Fill a jar the night before and simply pop in your bag to take to work.
- To make the cauliflower rice, put the cauliflower florets in a food processor, along with the mint, spring onion, lime zest, a generous pinch of salt and some black pepper. Pulse until you have a rice-like consistency, then transfer to a bowl and wipe the food processor clean.
- To make the dressing, put the diced mango, sweet chilli sauce, grated ginger and lime juice in the food processor and blend until the mixture resembles a smooth dressing.
- To assemble the salads, divide the dressing between 4 medium-sized clean jars with lids. Add the chickpeas, pepper, cauliflower rice, radishes, pumpkin seeds and, finally, the rocket.
- Secure the lids and keep the salad jars chilled until needed. They will keep in the fridge for up to 24 hrs. Before eating, give the jar a gentle shake to distribute the dressing, or toss if you are serving in bowls.
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