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
  1. 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.
  2. 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.
  3. 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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