Romanesco tabouleh with Belberrys green cucumber and lime vinegar.
- 35 minutes
- 4 servings
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
- Cut the romanesco into small pieces, cut them with the kitchen aid into small ‘tabouleh’ pieces, not to long, put in a large pot
- Add all the finely chopped herbs and vegetables, the nuts and pine nuts and the chili pepper
- Mix everything together
- Add the dressing and mix together
