This middle-eastern inspired salad is a healthy take on the classic tabbouleh. Substituting white rice or cous cous for cauliflower is a great way of sneaking in that little bit of extra veg, whilst also offering fewer calories and a higher intake of essential nutrients like protein, vitamin C, and vitamin k. These help to support various functions in our body like the formation and repair of muscles, bones and skin cells.
Loaded with green veggies like asparagus, green beans and spinach, this salad is full of vitamins and minerals that can regulate our digestive processes and protect our bodies from toxins, especially in the gut. Whilst being low in calories, these greens are high in fiber and provide a good source of protein for non-meat eaters!
Ingredients:
- 200g of green beans, halved
- 100g of asparagus, halved
- 1/2 large cauliflower head, chopped roughly
- 1 cup of baby spinach, chopped
- 1 pomegranate, seeds
- 1 cup fresh herbs – parsley, coriander and mint
- 1 tomato, seeded and diced
- 1/2 red onion, diced
- 2 garlic clove, crushed
- 1 lemon, squeezed to juice
- 1 tablespoon of butter
Method:
- In a large bowl mix the spinach, herbs, tomato, onion and pomegranate.
- Place cauliflower in a food processor and blitz until the consistency resembles rice. Briefly steam over boiling water for a couple minutes just to soften and warm the cauliflower rice
- Heat a frying pan over a medium high heat. Add butter and garlic, stirring continuously. Once browned, add the green beans and asparagus, toasting them for about 3-5 minutes. Squeeze half the lemon juice over the veggies while cooking. You want them to be cooked but still crunchy and green.
- Stir the cauliflower rice into the salad adding the rest of the lemon juice and tossing together.
- Place the green beans and asparagus on top of the salad and sprinkle sea salt and black pepper generously across the dish and serve!
By Lee Holmes
Note: Lee’s original Recipe includes goat cheese, which we left off to make this recipe vegan friendly!
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