It's been a while between posts due to the worlds most epic move!
But I'm back, posting from a new (old) house with a new and fresh way to make Tabouli.
This recipe uses the amazing hemp seed instead of burghal. The delicious and subtle tasting seed is full of protein as well as the perfect ratio of omega 3 & 6 and it also contains omega 9!
The salad also contains the equally amazing bee pollen. A complete food in itself, it contains nearly all nutrients that we humans need. It also has more protein than any animal source. And you'll be glad to know that bee pollen can be collected without disturbing the bees.
As well as that good stuff this salad just tastes really, really good.
Enjoy it as a side or on it's own. This salad is best eaten immediately, although it's still pretty good the next day.
INGREDIENTS
1 tbsp of virgin coconut butter/oil*
half a cauliflower cut into tiny florets
1/2 a pomegranate
1 bunch of parsley roughly chopped
1 bunch of mint roughly chopped
2 handfulls of hemp seeds
2 tbsp of bee pollen
Dressing
1 tsp of ground cinnamon
1/2 tbsp of pomegranate molasses
5 tbsp of olive oil
juice of half a lemon
1/2 garlic minced with a pinch of salt
pinch of good quality see salt to taste
*Make sure you use this kind of coconut oil. It's odourless, you don't want this salad to taste like coconuts!
Pan fry your cauliflower in the coconut oil on a medium to high heat for around five to ten minutes. They should be slightly golden and slightly tender with a bit of bite to them. Set them aside to cool. Make your dressing. Combine all your salad ingredients and dress just before serving.
Pan fry your cauliflower in the coconut oil on a medium to high heat for around five to ten minutes. They should be slightly golden and slightly tender with a bit of bite to them. Set them aside to cool. Make your dressing. Combine all your salad ingredients and dress just before serving.
Enjoy!
