Cauliflower Tabouleh with Grilled Beans and Pomegranate
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Cauliflower Tabouleh with Grilled Beans and Pomegranate
Ingredients
1 whole large cauliflower
250g green beans, trimmed
Sea Salt Flakes, to season
1 tablespoon Red Island Extra Virgin Olive Oil
1 bunch dill, chopped
1 bunch mint, chopped
1 bunch flat leaf parsley
1 large red onion, peeled and finely diced
1/3 cup sesame seeds, toasted
1 large pomegranate, seeds removed
1 long green chilli, diced
1 cup Coles Dry Roasted Almonds, chopped
Dressing:
Juice & zest of 1 large lemon
1/3 cup Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes and Coles Cracked Black Pepper, to season
1 tablespoon Coles Maple Syrup
Method
Pre-heat the BBQ or frying pan to a medium/high heat. Toss the beans in olive oil and grill for 4-5 minutes, or until charred and tender.
Grate the cauliflower into a fine rice consistency on a box grater into a large bowl or deep-sided tray. Chop the grilled beans into 5cm lengths and add into the cauliflower along with the dill, mint, parsley, onion, sesame seeds, pomegranate, chilli and almonds.
Whisk the dressing ingredients together in a bowl and taste for balance. Pour the dressing over the cauliflower salad and toss well to coat.
Transfer the salad into a serving bowl and garnish with extra pomegranate and almonds.
Recipe by Courtney Roulston
