Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A herby, lemony salad with no grains — Levant.
Equipment: Food processor; mixing bowl
Measures and names
Ingredients
- 1 small cauliflower, riced
- Large bunch of parsley and mint, chopped
- 200 g tomatoes, finely diced
- 4 spring onions (scallions), sliced
- 4 tbsp olive oil
- juice of 1–2 lemons
- Salt and black pepper
Optional extras
- 50 g feta, crumbled
Method
- Pulse the cauliflower in a food processor to a couscous-like texture. Use it raw, or steam briefly and cool.
- Chop the herbs finely — tabbouleh should be overwhelmingly green and herby, so be generous.
- Combine the cauliflower, herbs, diced tomatoes and spring onions.
- Dress generously with the olive oil and lemon juice.
- Season well and top with crumbled feta, if using. It keeps for two days and improves as it sits. Taste before adding salt — feta already seasons the dish.
Swaps and tips
This needs lots of herbs and lemon — be generous. It keeps for a couple of days and makes a great side for grilled meat or fish.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 10 g | 10 g | 5 g | 23 g | 295 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
