100ml apple cider vinegar
350ml extra virgin olive oil
3 garlic cloves, crushed
200ml apple juice, reduced to a glaze
4g ground cumin
2g cumin toasted cumin seeds
3g ground cinnamon
4g salt
2g black pepper
Mix the ingredients together with a whisk and taste for seasoning.
200g cauliflower, finely grated
30g spring onions, finely sliced on the bias
100g plum tomato, blanched, skinned, seeds removed and diced
50g peeled cucumber, deseeded and diced
4g of parsley, finely chopped
4g of mint leaves, finely sliced
5 mint leaves, ripped
25g pomegranate seeds
3 halves of toasted crushed walnuts
6 toasted cut almonds
10 hazelnuts toasted peeled & crushed
40g of mixed toasted seeds
Toasted sesame seeds
Toasted poppy seeds
Toasted flax seed
Toasted sunflower seeds
30ml of cumin dressing
10 pickled turmeric raisins
Place the grated cauliflower in a large bowl and fold in the rest of the tabbouleh ingredients.
150g golden raisins
Peel of 1 lemon
300ml water
2g turmeric
60g sugar
12g sprigs rosemary
12g thyme
120ml white wine vinegar
2g course sea salt
Pinch of vitamin C or ascorbic acid
10 black pepper corns
Bring all ingredients to a simmer in a pan and add the raisins. Take off the heat and leave to cool. Leave the raisins for a day to marinate before folding in through the tabbouleh mix and drizzling over the dressing – mix thoroughly and serve.
100ml apple cider vinegar
350ml extra virgin olive oil
3 garlic cloves, crushed
200ml apple juice, reduced to a glaze
4g ground cumin
2g cumin toasted cumin seeds
3g ground cinnamon
4g salt
2g black pepper
Mix the ingredients together with a whisk and taste for seasoning.
200g cauliflower, finely grated
30g spring onions, finely sliced on the bias
100g plum tomato, blanched, skinned, seeds removed and diced
50g peeled cucumber, deseeded and diced
4g of parsley, finely chopped
4g of mint leaves, finely sliced
5 mint leaves, ripped
25g pomegranate seeds
3 halves of toasted crushed walnuts
6 toasted cut almonds
10 hazelnuts toasted peeled & crushed
40g of mixed toasted seeds
Toasted sesame seeds
Toasted poppy seeds
Toasted flax seed
Toasted sunflower seeds
30ml of cumin dressing
10 pickled turmeric raisins
Place the grated cauliflower in a large bowl and fold in the rest of the tabbouleh ingredients.
150g golden raisins
Peel of 1 lemon
300ml water
2g turmeric
60g sugar
12g sprigs rosemary
12g thyme
120ml white wine vinegar
2g course sea salt
Pinch of vitamin C or ascorbic acid
10 black pepper corns
Bring all ingredients to a simmer in a pan and add the raisins. Take off the heat and leave to cool. Leave the raisins for a day to marinate before folding in through the tabbouleh mix and drizzling over the dressing – mix thoroughly and serve.
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