Romanesco tabouleh with Belberrys green cucumber and lime vinegar.

Ingredients

– 1 romanesco
– 4 tomatoes, peeled and unseeded, cut into small pieces
– 1 shallot, finely chopped
– ¼ cucumber, unseeded, cut into small pieces
– ½ red bell, peeled, unseeded and cut into small pieces
– 100 gr pecan nuts, finely chopped
– 4 spoons of freshly chopped parsley
– 4 spoons of freshly chopped Marrocan mint
– 4 spoons of freshly chopped basil
– 4 spoons of pine nuts
– 1 small chili pepper, finely chopped

Dressing:
– 2 spoons of Belberry lime vinegar
– 2 spoons of Belberry green cucumber vinegar
– 4 spoons of olive oil
– 2 garlic gloves, pressed
– Black pepper
– Himalaya salt

  1. Cut the romanesco into small pieces, cut them with the kitchen aid into small ‘tabouleh’ pieces, not to long, put in a large pot
  2. Add all the finely chopped herbs and vegetables, the nuts and pine nuts and the chili pepper
  3. Mix everything together
  4. Add the dressing and mix together
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