AIP Tabbouleh is totally a thing!
We’ve just had a long weekend here… Labour Day weekend.
And, it has been hot.
Barbecue weather hot!
*36°C is almost 97°F. Pretty hot for the beginning of October!
And. Because it is a B I G deal when Sydney’s barbecue weather kicks in, I decided to make tabbouleh.
Only, I made it my way. That is, without the wheat. Or the tomatoes. Or the (sometimes controversial) nuts…
“I have seen a million bastardised versions of this simple salad which hails from the part of the Middle East that covers Palestine, Lebanon and Syria.” – Yotam Ottolenghi
I LOVE tabbouleh
(I also have a crush – with a small ‘c’ – on Yotam Ottolenghi, but that is a whole other blog post!)
…Until this wee creation, it had been well over two years since I last experienced the fabulousness that is this exotic parsley-esqe salad.
Not 100% sure what tabbouleh is?
Here’s one definition:
an Arab salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley.
My mate Yotam doesn’t quite agree. He says,
“far too many cooks do not realise that parsley is the star of the show here, not the bulgar (cracked wheat). Another biggie is the way the herbs are chopped, and in this instance I’m afraid I must side with the purists and shun the food processor. Chopping the leaves with a razor-sharp, heavy knife, although a lot of work, prevents bruising and gives the parsley its light and dry texture.”
I am in complete agreement. This AIP tabbouleh salad is all about the herbs.
And the chopping by hand.
Not the cracked wheat.
And, even though this baby hardly qualifies as a traditional tabbouleh, it’s pretty fab’. And, it keeps well. And, the toasted coconut adds a nice wee crunch. And, thanks to the craisins, it’s almost ‘dude-food’ worthy, even!
All that, in an AIP tabbouleh salad!
- 1 medium cauliflower
- 1 lemon
- 1 cup flat leaf parsley, washed and chopped by hand
- 1 cup mint leaves, washed and chopped by hand
- 1 cup coriander leaves, washed and chopped by hand
- ⅓ cup craisins
- ½ cup toasted coconut flakes
- 100 mls extra virgin olive oil
- Wash and chop the cauliflower into rough florets, removing the outer leaves. Place half the florets into your food processor and pulse until riced. Pop the rice into a bowl. Repeat with the remaining florets.
- Cook the cauliflower in boiling salted water for 6 minutes. Drain and refresh under cold water. Drain. Place the cooked cauliflower rice into a clean tea towel and wring out excess liquid. Empty into serving bowl.
- Zest half the lemon over the cauliflower. Add chopped parsley, mint coriander, cranberries and toasted coconut to the bowl. Mix and fluff with a fork.
- Squeeze the juice from the lemon. Place in a small jar with the olive oil and a pinch of salt. Shake to combine before pouring over the sale. Toss gently.
We had our tabbouleh with a barbecued butterflied leg of lamb from Farmer George, marinated overnight in EVOO, fresh lemon juice, garlic, salt and oregano, and some lovely roasted pumpkin.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Round Table