BOOK NOW
BOOK NOW

Gluten-Free Parsley & Silverbeet Tabbouleh

Gluten-Free Parsley & Silverbeet Tabbouleh

Tabbouleh can either divide or unite people! Some people have a strong aversion to parsley. This one is a little more mild, with the silverbeet bulking it up. The idea came to me when I had chopped up a big bunch of parsley only to see how small it became! Not wanting to go out to the shops, I made do with what I had in my fridge… Silverbeet. It made a delicious variation! Also straying from the traditional recipe, I have used raw cauliflower rice in place of bulgur, to make it entirely raw, plant-based, gluten-and-wheat-free! It is so refreshing and a great accompaniment to any meal, or sandwich/wrap filling.

Ingredients

For: 4 -6 people

Salad

  • 1 bunch flat-leaf parsley
  • 1/2 bunch silverbeet
  • 1 cup cherry tomatoes
  • 1 white onion
  • 1/8 cauliflower

Dressing

  • 1 lemon juice only
  • 1/4 cup extra virign olive oil
  • 2 cloves garlic
  • sea salt and pepper

Instructions

  1. If you have a food processor, process each the parsley, silverbeet, onion and cauliflower separately until finely chopped. The cauliflower should resemble cauliflower rice. Alternatively, finely chop each of them using a sharp knife.
  2. Toss the ingredients together in a bowl.
  3. Next, dice the cherry tomatoes and place them in the bowl.
  4. Whisk the dressing together with a fork, and pour over the salad when ready to serve. Voila!

PRINT THIS RECIPE
SIGN UP TO THE HEALTH & BLOOM NEWSLETTER