Tabbouleh is a popular Arabic dish, traditionally served as part of a mezze. Variations of it are found also in Turkey, Cyprus and Armenia. I’ll admit it’s pretty good for you as it is, so I’m not reinventing the wheel here, however I have changed up a couple of things which take it from healthy to super salad. I’ve removed the offending bulghur wheat and replaced it with raw cauliflower and pumped up the greens with the power of kale.
2 large handfuls of chopped kale
2 lebanese cucumbers, peeled and diced
Small punnet of cherry tomatoes, quartered
1/2 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
Small bunch of green onions, sliced
3 florets of cauliflower
Juice of a lemon
1/2 teaspoon cumin
1 tablespoon apple cider vinegar
1/3 cup extra virgin olive oil
Sea salt and black pepper to taste
Whizz your cauliflower up in your food processor for a few seconds, breaking it down to rice-sized bits. Don’t overdo it or it will get too wet.
Put the cauliflower in a large bowl along with all the other veg and herbs.
Make your dressing with all the other ingredients and mix thoroughly through.
If you let it sit for 10 minutes before serving, the dressing will soften up the kale a bit.
By Holly Purdy, InnerFight foodie and coach
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