Chava Eichner says: 'Tabbouleh (or Tabouli) is a traditional Middle Eastern or North African dish with a wonderfully fresh flavour. It is usually made with a cracked wheat such as bulghur or couscous but this wheat-free version is a lovely alternative. You could use more herbs but I really enjoy the subtle flavour of the dish - however, feel free to vary and experiment with the quantities.'
This could also be bulked up with cooked whole lentils, flageolet beans or chickpeas - adding a boost of protein, calcium and iron at the same time!
Tabbouleh Salad mix 75g/3oz fresh parsley 20g/¾oz fresh mint 1 red onion, finely chopped 15 cherry tomatoes, quartered ¼ cucumber, chopped in small pieces 10-12 kalamata or other olives, pitted (optional) 3 tbsp olive oil Juice of 1½ lemons Sea salt Pinch of sugar or tiny drizzle of agave
1. Wash and roughly cut cauliflower into chunks. Place them in a food processor and use the pulse function until you have coarse grains, about the size of couscous.
2. Place the cauli into a large saucepan with the tablespoon of oil and water. Keep stirring well and gently sauté until tender but not too soft – you want to keep a ‘bite’ to it. Set aside to cool. (Alternatively, keep it completely raw if you prefer and omit this step.)
3. Chop herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.
4. Stir in the cauliflower, the 3 tbsp of olive oil and lemon juice. Season with salt to taste and serve chilled.