Serves 4 - 6
Tabbouleh isn’t something reserved exclusively for your kebab at 3am. Its actually makes for a great middle eastern salad on a hot day. The flavours brought to the table by the parsley combined with a little lemon juice are delicious when paired with a barbecue lunch. Traditional tabbouleh uses a special grain instead of the cauliflower. But this version is friendlier for your gluten-free friends and gets that extra veggie into your daily five.
A word of caution to the super prepared… this salad is best whipped up about 30 minutes before serving so for the best result don’t feel compelled to prepare the night before.
For this recipe you’ll need a chefs knife, chopping board, grater, measuring spoons, and a dessert spoon.
1/2 head cauliflower
1 bunch parsley
3 Roma tomatoes
4 spring onions
1 garlic clove, minced
1 tablespoon extra virgin olive oil.
Step 1: Grate your cauliflower into a salad bowl. If you don’t have a grater, then use your knife to chop the cauliflower very finely.
Step 2: Halve your tomatoes and use a dessert spoon to remove the seeds. Dice and add to the cauliflower.
Step 3: Trim parsley stalks by about 1cm and coarsely chop. Add to the cauliflower.
Step 4: Thinly slice spring onions diagonally and add to the salad bowl.
Step 5: Make your dressing by combining your minced garlic clove, juice from the lemon and olive oil. Pour over the salad and toss to combine.