Herby cauliflower and pistachio tabbouleh
One of my favourite mid-week meals is a simple mezze with bowls of homemade hummus, baba ghanoush, falafels, olives, flatbreads and this scrumptious take on a tabbouleh salad.
Swopping out the bulgar for raw cauliflower gives it extra crunch, extra flavour and an extra veg to your daily count for the day. If you’re not crazy about the taste of raw cauliflower you can flash fry it in a little olive oil after blitzing to a course crumb.
Serves 4
INGREDIENTS
600g cauliflower
Big bunch fresh parsley, thick stems removed
Big bunch fresh mint, thick stems removed
2 large ripe tomatoes, finely diced
4 spring onions, finely sliced
100g unsalted pistachios, roughly chopped
Juice of ½ a lemon
4 tablespoons extra virgin olive oil
Salt and pepper
First start with your blitzing
Remove the green outer leaves from your cauliflower. Chop the rest into big pieces and place in your food processor. You may need to blitz more than one batch.
Blitz to a course crumb. Alternatively, you can use a grater to grate coarsely. Add the cauliflower to a large mixing bowl.
In the same food processor bowl (no need to clean it) add the parsley and mint. Blitz for a few seconds so they are well chopped. Add to the bowl with the cauliflower.
Now build your salad
Add the tomatoes, spring onions and pistachios to the cauliflower. Gently toss everything together.
Mix the lemon juice and olive oil together with a fork. Season with a pinch of salt and black pepper. Pour over your salad and mix well.
Have a little taste of the salad and add another squeeze of lemon or pinch of salt if needed.
And your tabbouleh is ready!
Let the salad rest at room temperature for 15 minutes for the flavours to really develop.
Transfer into a serving bowl and add to your mezze. So yummy!
Tip: Your tabbouleh will keep well in the fridge, covered, for up to 3 days so any leftovers make a great lunch.
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