Spring Vegetable Tabbouleh

Charmaine Lu -
  • 500g cauliflower, grated
  • 2 tbsp olive oil
  • 5 tbsp veg stock
  • 125g asparagus, chopped
  • 1 zucchini, chopped
  • 2 lemons, zest and juice
  • 2 tsp sugar
  • 2 tbsp chopped capers
  • 4 tbsp olive oil
  • 50g chopped parsley
  • Small handful of mint leaves
  • Bunch of spring onions, chopped
  • Heat 1 tbsp of oil in a pan and add the grated cauliflower. Season well and fry for 3 mins, then splash in the stock, cover the pan and cook for 3 mins more, stirring occasionally. Spread over a plate and leave to cool.
  • Heat the remaining oil in the pan and fry the asparagus, zucchini and some more seasoning until golden. Leave to cool. Mix the lemon zest and juice, sugar, capers, olive oil and some seasoning in a bowl. Chop the herbs, and tip into a serving bowl with the vegetables, cauliflower and spring onion. Drizzle with the lemon seasoning, mix well and serve.
15 mins
4 serving