Vegan Nutty Broccoli Tabbouleh made with avocado, courgette, olives & peppers
Ingredients
(Serves 4 – 6)
Cooking Time: 45 minutes
Tabbouleh Ingredients:
Heads of 2 large broccoli (470g)
3 romano peppers (400g), chopped small
2 medium carrots (200g), chopped small
1 medium courgette (240g), chopped small
1 tbsp extra virgin olive oil
Pinch of pink Himalayan or sea salt
75g pitted black olives
8 sun dried tomatoes, chopped
1 large avocado, sliced
25g pumpkin seeds
15g sunflower seeds
15g pine nuts
30g fresh parsley, finely chopped
5g fresh chives, finely chopped
5g fresh mint, finely chopped
Option: to add 35g vegan cheese or feta (for a non-vegan version)
Dressing Ingredients:
1/3 cup extra virgin olive oil
1 tbsp coconut aminos
Juice of 1/2 lime
Pinch of salt and pepper
How to make it…
Preheat the oven to 180C fan assisted. (200C, 400F). Place the chopped peppers, carrots and courgettes on a baking tray and toss with 1 tbsp of olive
oil and a pinch of salt. Roast for 35 – 40 minutes until soft.
Add the broccoli florets to a food processor. Using the S blade, blitz until they resemble a rice consistency. Place the broccoli rice in a bowl and microwave
for 4 minutes. Allow to cool slightly. Transfer to a muslin cloth or fine tea towel and squeeze out any excess water. (This makes it fluffier). Option to enjoy raw if you prefer.
Place the seeds and pine nuts on a baking tray. Roast for 5 minutes until golden. Mix the dressing ingredients together in a small bowl. Fluff the broccoli
rice with a fork and mix through the roasted vegetables, olives, sun dried tomatoes, seeds, herbs and dressing and top with avocado.
Recipe from Jo at:
www.modernfoodstories.com
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