Zucchini and Cavolo Nero Cauliflower 'Tabouli'
Recipe: #31509
February 22, 2019
Categories: Salads, Main Dish Salad, Cauliflower, Kale Diabetic, No Eggs, Zucchini, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.