03 Cauliflower Tabbouleh

Tabbouleh is traditionally made with cracked wheat and lots of fresh herbs. Here we’ve used cauliflower as the base of the salad, alongside buckwheat kernels to give it a pleasant crunch. We love the tang of the roasted lemon slices, but you could substitute orange slices if you’d prefer a sweeter flavour profile.

Serves 4 as a side dish


Ingredients

  • 0.5 - cauliflower, finely chopped or processed
  • 0.3 cup - raw buckwheat groats
  • 1 - handful parsley leaves, finely chopped
  • 1 - handful mint leaves, finely chopped
  • 1 - lemon, thinly sliced
  • - good few glugs extra virgin olive oil
  • - salt and pepper to taste

Method

  1. Preheat the oven to 200 degrees Celsius.
  2. Lay the lemon slices on an oven tray lined with baking paper and drizzle with olive oil.
  3. Roast for 10-15 minutes until the slices start to dry out and the edges crinkle and char.
  4. In a salad bowl mix all of the ingredients together. Don’t be stingy with the olive oil!
  5. Season with salt and pepper and serve.