Tabbouleh with Roast Cauliflower

Adding more veg to you diet is one of the easiest ways of improving your health. Loaded with vitamins minerals and fantastic fibre means you are getting loads of benefits. Whether you are a meat eater or not you should eat more veg. This dish makes a fab side dish or a perfect plant based meal . Experiment with the spice on the cauliflower - you could also add some chopped chilis in oil for a bigger kick of heat.

Tabbouleh

Serves 4

100g tabbouleh

400ml water

1tsp Salt

4 large tablespoons of chopped parsley

2 spring onion sliced

1 large tomato de-seeded and chopped

100g cooked Endamame beans

Method

Rinse the tabbouleh grain in some cold water then add to a pot with the boiling water, being back to the boil and cook until the grain has absorbed all the water and has doubled in size at least. If there is still some water left, try and leave it in the heat until all the water is gone - that gives the best results. Fluff up with a fork and leave to cool,

When it is cool, add everything else plus some lemon juice and a glug of olive oil. Taste and adjust for seasoning and add more parsley if needed.

Roast Cauliflower

1 medium head of cauliflower trimmed and sliced into pieces no larger than bit size

2 tsp ras el hanout spice

1tsp salt

1-2tbsp oil

Add the cauliflower to a bowl and drizzle over the oil and mix to combine. Sprinkle the ras and salt over it and stir again. Tip out onto a flat baking tray and bake at 180C for about 15 minutes until golden.

Serve warm spooned over the tabbouleh