The poke is a bowl of eating joy, freshness, full of flavour, colour and texture. Here a combination of cauliflower and broccoli is blitzed in the food processor to replace the usual rice and local mussels are used instead of the traditional tuna. Coconut milk is added for a creamiy and zingy dressing.

Serves 4

1kg fresh blue mussels, beards removed

1 Lebanese cucumber

12 green beans, ends trimmed

3 Dutch carrots

4 radishes, trimmed

2 firm ripe avocados

1-2 tablespoons lemon juice, to toss avocados

1 medium head broccoli (about 300g)

½ head cauliflower (about 600g)

1 green chilli, seeds removed, cut into thin slivers

1 tablespoon sesame seeds, toasted

dressing:

2 tablespoons light soy sauce (or tamari)

1 tablespoon brown rice vinegar, or Crittendens white wine vinegar

1 tablespoon lemon juice

125ml (1/2 cup) coconut milk (full fat)

For the dressing, whisk together the soy, vinegar, lemon juice and coconut milk in a medium bowl to combine well. Set aside.

Rinse mussels under cold running water, cleaning off any debris with a scrubbing brush. Remove the beards by firmly pulling down along the shell seam. Discard any that are broken or don’t close when tapped.

Place the mussels in a heavy based large saucepan over a high heat and cover with a tight fitting lid. Cook for 2-3 minutes, until the mussels open. When cool enough to handle, remove the mussels, discard the shells and transfer to the bowl of dressing. Set aside.

To prepare the vegetables, cut the cucumber into quarters, lengthways, then cut along into 1cm pieces. Cut along length of beans into 1cm pieces. Using a mandolin, or vegetable peeler, shave the carrots and radishes into very thin slices. Halve the avocados lengthways, peel, remove pit, then cut into 1-2cm cubes. Toss the avocado in some extra lemon juice to prevent browning.

Cut broccoli and cauliflower into chunks. and place in a food processor. Blend until mixture resembles rice. Alternatively, using a box grater, coarsely grate the broccoli and cauliflower separately into a large bowl. Pour enough boiling water over to cover the broccoli and cauliflower well and set aside for 2 minutes, then drain well through a sieve. Transfer the warm drained cauliflower mixture to a large bowl. Pour over 2 tablespoons of the dressing and toss to combine and coat.

While still warm, divide the cauliflower mixture between four bowls. Arrange the mussels and prepared vegetables over the top. Scatter over the coriander, spring onions, sesame seeds and chili. Pass around the dressing, to serve.

Recipe by Fiona Hammond, April 2023