1/2 head cauliflower
Mint, coriander and parsley leaves to taste
30g pitted olives
4 cherry tomatoes
1 + 1 tbsp lemon juice
1 tbsp olive oil
100g cooked jumbo prawns
1-2 chillies, deseeded and chopped
Spinach leaves, to serve
1. Put the cauliflower in a food processor and pulse until it looks like couscous. Add the mint, coriander, parsley, olives and cherry tomatoes. Pulse again, then add 1 tbsp lemon juice.
2. Mix the olive oil with 1 tbsp lemon juice and season. Arrange the spinach leaves on 2 plates and scatter over the couscous and prawns.
3. Drizzle over the dressing, then top with the chopped chillies and serve.