Zucchini and Cavolo Nero Cauliflower 'Tabouli'

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (364.4 g)
  • Calories 323.9
  • Total Fat - 21.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 28.3 mg
  • Sodium - 803.9 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 3 g
  • Sugars - 5.2 g
  • Protein - 18.9 g
  • Calcium - 154.1 mg
  • Iron - 4.6 mg
  • Vitamin C - 58.5 mg
  • Thiamin - 0.4 mg

Step 1

Place the cauliflower in a food processor and process until finely chopped and then place in a large heatproof bowl and add the burghul, boiling water, salt, pepper and 1 tablespoon of oil and cover with plastic wrap and set aside for 20 minutes.

Step 2

While the burghul is cooking, heat the remaining oil in a large, non-stick frying pan and add the zucchini and garlic and cook, tossing for 4 minutes and then add the cavolo nero and cook for a further minute.

Step 3

Fluff the burghul with a fork and add the onion, parsley, lemon juice and zucchini mixture and toss to combine.

Step 4

Top with the goat's curd, sprinkle with chilli flakes and pepper and drizzle with the extra oil to serve.

Tips & Variations


No special items needed.

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