Cauliflower and walnut tabbouleh
Toasting the walnuts until golden brown will add a rich flavour to this salad. Should you have walnut oil, use half walnut and olive for a truly delicious dressing. Pomegranates are a luxury, so substitute dried cranberries and, if you can, use handfuls of mint and basil or mint, basil and parsley —herbs make a salad.
|1½ cups||Walnut pieces, toasted and chopped|
|1 cup||Olives, chopped and pitted, use green or black, plain or marinated|
|½ cup||Sunflower seeds|
|½ cup||Pumpkin seeds|
|1 large handful||Mint leaves, picked|
|1 handful||Basil leaves, coarsely chopped|
|1||Pomegranate, seeds only, optional|
For the lemon and honey dressing
- Cut finely across the face of the cauliflower’s tightly furled florets. Tiny cauliflower pearls will cascade on to the board. Finely chop the thicker stem pieces too. For the stalk, peel the tough outer skin away and chop the centre part. Do not throw this part out, it’s wasteful and besides it’s packed with flavour and texture.
- Into a large bowl toss together the cauliflower, walnuts, olives, sunflower and pumpkin seeds, herbs and pomegranate, if using. Whisk the dressing ingredients together and add to the cauliflower mixture and toss. Season with salt and allow the salad to sit for 30 minutes to allow the dressing to seep into the cauliflower pearls.
- Serve at room temperature. Delicious with Moroccan spice-infused barbecued meats.