Heat a pan greased with ghee over a medium heat. Once hot, add the cauliflower rice, season with 1 tsp salt and cook for about 5 minutes or until crisp-tender, stirring occasionally. Once cooked, take off the heat and set aside to cool down.

Meanwhile, peel and dice the cucumber, chop the tomatoes and onions.Place all the chopped vegetables (apart from the cooked cauli-rice) in a large salad bowl.

Chop the mint and parsley and remove the hard stems. Once chopped, add to the bowl.

Roughly chop the spinach leaves and add to the bowl together with the cooled cauli-rice and combine.

Combine lemon juice in a bowl together with the minced garlic and olive oil. Whisk using a fork.

Pour over the tabbouleh and season with more 1 tsp salt and the pepper. Toss using two forks or tongs until combined.