Roasted romanesco tabbouleh with nuts recipe
A vegetarian salad that's visually striking and topped off with dry-fried almonds and pistachios.
Ingredients
- 1 very large romanesco (or two small)
- 200 g bulghur wheat
- 1 lemon, juice and finely grated zest
- 1 splash olive oil, to roast with
- 1 splash olive oil, to finish
- 100 g flaked almonds
- 100 g shelled pistachios
- 1 large bunch fresh parsley, leaves finely chopped
- 1 large bunch fresh mint, leaves finely chopped
- 1 sprinkling pomegranate seeds (optional)
Details
- Cuisine: Middle Eastern
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Put the bulghur in a heatproof bowl and pour over at least twice the volume of boiling water. Leave to stand.
- Cut the romanesco into roughly equal sized florets (not too large, or they will burn before they cook). Toss in just enough oil to coat and season. Roast at 190C for 15 mins, turning once, until just starting to crisp at the edges.
- Put the almonds and then the pistachios in a dry frying pan (you’ll probably need to do this in batches). Dry fry, stirring now and then, until golden, then chop roughly. Check the bulghur is cooked, draining off any excess liquid.
- Toss in a bowl with the romanesco, nuts, herbs and lemon zest. Season and add lemon juice and olive oil to taste.
- Transfer to a serving bowl and scatter with pomegranate seeds, if using.
Recipe devised by Kirsty Hale for Riverford.
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