Cauliflower tabbouleh

Cauliflower tabbouleh

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
1/2 cauliflower, grated, central core removed
60ml lemon, Juiced, or more as desired
salt
2 small carrots, finely sliced
2 raw red beetroots, peeled and finely chopped
20g flat-leaf parsley, snipped
20 sorrel leaves, finely snipped
15g chopped mint leaves
pepper
60ml extra-virgin olive oil
4 tablespoons pistachios, toasted and chopped

Method

  1. Mix the grated cauliflower with the lemon juice and a pinch of salt. Set aside for 30 minutes. Add the carrots, beetroots, herbs, pepper and olive oil, making sure all the ingredients are well coated. Add salt and pepper or lemon juice to taste. Sprinkle with chopped pistachios and serve immediately.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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