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Cauliflower + Pea Tabbouleh

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
GROUP SALADS
SERVES 4

INGREDIENTS

Main
raw cauliflower, pepped weight
1kg
parsley
40g
basil
40g
mint
40g
pumpkin seeds
70g
lemon, juiced
1
extra virgin olive oil
2 tbsp
fresh peas
200g
plum tomatoes
240g
feta cheese, crumbled
100g
purple Shiso (or other micro cress)
20g
pomegranate seeds
40g
sea salt
3g
black pepper
1g

METHOD

Bring a saucepan with water to boil.
Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous or rice like texture.
Tip the cauliflower into the boiling water, lower the heat to simmer and cook for about 1 minute.
Drain the cauliflower ‘couscous’ in a sieve and place in a large serving bowl.
Meanwhile finely chop the herbs, toast the pumpkin seeds in a dry pan on low-medium heat until golden.
Add the herbs, lemon juice, olive oil, salt and pepper and combine everything.
Arrange into lines in a bowl with the peas, pumpkin seeds, crumbled feta cheese and tomatoes.
Garnish with the micro cress and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 404g
% RNI
Energy kJ
357
4%
1441
17%
Energy kcal
86
4%
345
17%
4.4g
6%
17.9g
25%
1.4g
7%
5.7g
28%
3.2g
3%
12.7g
14%
0.28g
4%
1.12g
18%
Protein
4.5g
-
18.3g
-
Carbohydrates
5.8g
-
23.4g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.