Broccoli and Cauliflower Tabbouleh



  • ½ head broccoli (blitzed in a food processor)
  • ½ head cauliflower (blitzed in a food processor)
  • 1 bunch spring onions (finely chopped)
  • 1 large handful fresh mint leaves (finely chopped)
  • 1 large handful mixed herbs, basil, coriander, oregano, chive, parsley
  • ½ lemon (juiced)
  • 1 tbsp tahini
  • 1 tsp honey
  • 3 tbsp extra virgin olive oil
  • ¼ cup pumpkin seeds (lightly toasted)
  • ¼ cup sunflower seeds (lightly toasted)
  • himalayan salt and freshly ground black pepper


To serve

  • chopped tomatoes, radish, olives, avocado, mixed leaves, walnuts, cucumber


    1. Rice the broccoli and cauliflower in a food processor, add to a large bowl.
    2. Chop the herbs and spring onion, add to the bowl with the riced broccoli and cauliflower.
    3. Add the toasted seeds and mix well.
    4. Make the dressing by whisking the tahini with lemon juice, olive oil and honey, season with salt and pepper
    5. Pour the dressing over the salad and stir through.
    6. Top with your favourite toppings.


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