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This post was featured on my Summer Salad Recipe Round-Up
Dinner tonight came about because I fancied something light and summery. It’s the first real day of sunshine that we’ve had here this year and I felt in the mood for a salad (Plus the boyfriend was out which means a lighter, veggie option was do-able – I normally make something meat based when I’m cooking for the two of us and then add some carbs into his portion.
I love the mix of flavours in a tabbouleh (the freshness of the mint and the lemon really appeals to me) but I can’t eat the bulgar wheat so I decided to switch it out for cauliflower rice.
I started out by ricing the head of cauliflower in my food processor. I chopped it into large chunks and then pulsed it a few times until it had the consistency of couscous. You can use cauliflower rice in so many dishes, it’s so versatile. I’ve also used it in my Kimchi Fried Cauliflower Rice.
I then diced the red onion and tomato up as small as I could and added them to the bowl. I tested and juiced the lemon and added that into the mix along with one crushed garlic glove. Then I finely chopped the mint and coriander and stirred everything together along with the cherry tomatoes that I’d quartered. Season with a bit of salt and pepper and this is in essence, what a tabbouleh is but I wanted to pimp mine up a bit. It just didn’t look special enough.
Scouring the fridge and cupboards, I found pine nuts, pomegranates and feta. I toasted the pine nuts in a dry frying pan on a low heat for a few minutes until they started to colour, I de-seeded the pomegranate and I crumbled the feta and then added them on top of the tabbouleh. A pretty easy dinner to make if you don’t mind all the chopping! It was the perfect mix of a fresh and citric salad matched with the salty, creaminess of the feta, the sweetness from the pomegranate seeds and the crunch from the pine nuts. This recipe would feed 4 as a main dish or 6 as a side.