Fit Food Pumpkin, Feta & Cauliflower Tabbouleh Recipe
This is a great side dish or summer salad with Middle Eastern flavours. It works really well with any BBQ meats or vegetables. It’s a healthy take on a side dish, developed by our Fit Food chef Jan Cron.
During the cookery class we also made Tarator Salmon – Click here to see the recipe, Baba Ganoush – Click here to see the recipe, and Gluten flat bread – Click here to see the recipe.
Ingredients – Serves 4
- 2 1/2 cups pumpkin, ideally Hokkaido (290g)
- 1 tsp paprika
- florets from 1 medium cauliflower (420g)
- 40 g black olives
- 80 g feta cheese
- 50 g sun blushed or sundried tomatoes
- 2 small red peppers (180 g)
- 2 tbsp extra virgin olive oil (30 ml)
- small bunch of each fresh parsley, mint and coriander (12g)
- 1/4 cup pistachios (31g)
- 1 tbsp virgin coconut oil
- 2 lemon juice and zest
Dressing:
- 3 tbsp extra virgin olive oil (45 ml)
- 2 tbsp lemon juice (30 ml)
- 1/8 tsp apple cider vinegar; salt and pepper to taste
Method
- 1 Preheat the oven to 200 °C/ 400 °F (fan assisted). Peel the pumpkin and cut into small cubes about 1 cm in diameter. Place on a baking tray and toss with 1 tablespoon of olive oil and a pinch of salt.
- 2. Roast in the oven for 30 minutes until soft and golden. Turn half way for even cooking.
- 3. Remove the stalk and seeds from the peppers. Chop into 1 cm (1/2 inch) cubes. Toss with 1 tablespoon of olive oil. After the pumpkin has been in the oven for 10 minutes add the peppers to the tray (or use a separate tray) and cook for a further 20 minutes. (The pumpkin takes 30 minutes in total and the peppers 20 minutes).
- 4. Meanwhile, remove the leaves and stalk from the cauliflower. Blitz the florets in a high speed food processor until it resembles a rice consistent. Heat 1 tablespoon of coconut oil in a pan and fry for 3 minutes until cooked.
- 5. Place the pistachios on a baking tray and roast in the oven for 6 minutes until golden. Remove from the oven and allow to cool.
- 6. Prepare the dressing by mixing all the ingredients together in a cup or shake in a jam jar.
- 7. Finely chop the parsley, mint and coriander. Mix the cauliflower rice, roasted pumpkin, peppers, olives, pistachios, herbs, sun blushed or sun dried tomatoes and feta together in a bowl.
- 8. Fold through the dressing and serve. The tabbouleh will keep refrigerated for up to 3 days.
During the class we also made Tarator Salmon – Click here to see the recipe, Baba Ganoush – Click here to see the recipe, and Gluten flat bread – Click here to see the recipe.
