SPRING VEGETABLE & CAULIFLOWER TABBOULEH
Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette
Provided by Jane Hornby
Categories Buffet, Lunch, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 12
Steps:
- Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.
- Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.
- Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.
Nutrition Facts : Calories 223 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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