This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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Ingredients

½ large head cauliflower, leaves and all

1 jar of good quality chickpeas

Handful flatleaf parsley

1 lemon

2 tsp Dijon mustard

Olive oil

Method

Slice the cauliflower as thin as possible, mix in the chickpeas and roughly chopped parsley. In a jar whisk together or shake the dressing. Add to mix and top with a fried or soft boiled egg and dukkah if you have it.