Monday, 11 April 2016

Cauliflower Tabbouleh Tabbouleh







Cauliflower Tabbouleh Salad

A delicious, bright, zesty, fresh and oh so spring salad to enjoy either on its own or perfect as a side to any grilled meats, cheeses or fish. The colours in this salad just make me healthy and knowing how much veg is packed into it makes me healthy too, for at least one meal. Although the weather has not warmed up totally it is definitely the beginning of spring now, with the days getting longer and the odd peak of sunshine from behind the rain clouds; this is the perfect time to start getting creative in the kitchen and creating tasty lighter meals. 

I made this recently before my cousins wedding and everyone (apart from the groom who is allergic to carrots) found it delicious, we ended up eating if for a few days so it was enjoyed with jacket potatoes, grilled chicken and pizza, showing how versatile it can be. Vegan and vegetarian friendly. 

The perfect mix of textures, spice, sourness and sweetness make this salad one of my new favourites, it also encompasses the all new cool vegetable cauliflower although if you don't tell anyone they will not ever guess its in there. 



Ingredients:

3 Salad Tomatoes
4 Spring Onions
3 Carrots
1 Cauliflower
1 knob of butter
2 Tbsp. of water
Large handful of Mint leaves
Large handful of Coriander (stems and leaves)
1 Red Chilli
1 Pomegrante
1 handful of mixed seeds (I used sunflower, pumpkin and melon seeds)
Dressing
3 tsp Olive Oil
Juice of 1 Lemon
1 Garlic clove finely grated
1/2 tsp crushed chilli flakes
Sea Salt
Black Pepper



Method:

1. Remove the core from the tomatoes and chop finely





2.Finely chop the spring onion




3.Grate the carrot




4.Prepare the cauliflower by removing all surrounding green leaves




5.Finely grate the cauliflower




6.In a small frying pan add cauliflower with a knob of butter and water, cook on a gentle heat for 4-5 minutes



7.Finely chop mint and corriander leaves along with a red chilli and add to a large bowl along with all the above vegetables




                                     

                                      


8.Combine all ingredients for the dressing together and mix into salad




9.Top with pomegranate and seed mix





10.Serve and enjoy





The inspiration for this salad came from my new Hemsley & Hemsley cookbook which Im hoping to try out more in the coming months.