zucchini and cavolo nero cauliflower tabouli
- 300g cauliflower florets
- ⅓ cup (55g) burghul (cracked wheat)+
- ⅔ cup (160ml) boiling water
- sea salt and cracked black pepper
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 3 green zucchini (courgettes), thinly sliced
- 2 cloves garlic, crushed
- 200g cavolo nero (Tuscan kale), trimmed and finely chopped
- 1 green onion, thinly sliced
- 1 cup curly parsley leaves, finely chopped
- 2 tablespoons lemon juice
- 1 cup goat’s curd
- chilli flakes, for sprinkling
- Place the cauliflower in a food processor and process until finely chopped. Place in a large heatproof bowl. Add the burghul, boiling water, salt, pepper and 1 tablespoon oil and cover with plastic wrap. Set aside for 20 minutes.
- While the burghul is cooking, heat the remaining oil in a large non-stick frying pan. Add the zucchini and garlic and cook, tossing, for 4 minutes. Add the cavolo nero and cook for a further minute. Fluff the burghul with a fork. Add the onion, parsley, lemon juice and zucchini mixture and toss to combine.
- Top with the goat’s curd, sprinkle with chilli flakes and pepper and drizzle with the extra oil to serve. Serves 4
+ You can find burghul in Middle Eastern grocers, health food shops or the health food aisle of the supermarket.
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