Ingredients

• 1⁄4 cauliflower
• 1 tbsp parsley, chopped
• 1 tbsp mint, chopped
• 1 Lebanese cucumber, chopped
• 20g pumpkin seeds
• 2 Roma tomatoes, chopped
• 2 spring onions, finely chopped
• Juice of 1 lemon
• 1 tbsp extra virgin olive oil
• 2 x 100g tinned tuna in springwater, drained

Method 

1. Finely grate the cauliflower; it will resemble hard-looking breadcrumbs.
2. In a bowl, combine the cauliflower with the parsley, mint, cucumber, pumpkin seeds, tomato and spring onions.
3. Drizzle over lemon juice and olive oil.
4. Mix well.
5. Place onto two plates and top with tuna to serve.