Preparation time: 30 minutes

3/4 head of a cauliflower
1 big fleshy tomato
1 red bell pepper
1 yellow bell pepper
1/4 small red hot chilli
2 stalks onion chives
1 small green apple
Some 6 or 7 basil leaves
1 little cherry tomato
1 good size lemon
3 cloves of garlic
1/2 Ts sea salt
1 ts freshly cracked black pepper
2 Ts of buckwheat honey
2 ts of champagne mustard
1/2 cup of extra virgin olive oil, mixed with 1 ts dried Italian
seasoning (prepare this at the beginning, before all else)

DRESSING:
Whisk lemon juice, squashed garlics, mustard, honey, salt, and pepper together.  Trickle the olive oil in last, slowly.
Set aside.

SALAD:
In a food processor, with the slicing blade, slice up all the caulifower.  Put into a large preparation bowl.  Chop up the bell peppers, the tomato, the chives and chili (these two very thinly sliced), then blend them in with the cauliflower.  Top the salad dressing over it, mix all well together.  Cover bowl with plastic cling wrap and put into fridge to cool down.

When ready to serve, chop all but 3 leaves of the basil into very thin threads, blend into the dish.

De-seed the little apple, do not peel!, quarter it and slice off thin slices. Set them around the rim of your serving dish, on top of the salad, in distances of 1 1/2 inch or so.

Decorate with the last 3 leaves of basil and the cherry tomato, centered on the top.

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