Glazed Cauliflower & Buckwheat ‘Tabbouleh’ Salad with Turmeric Tahini Drizzle

A fun twist on the Middle Eastern classic! I love using buckwheat in place of traditional couscous or bulgur as it’s rich in the antioxidant quercetin which can help reduce inflammation. With a creamy turmeric tahini drizzle, this salad is a delicious antioxidant powerhouse!

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 30 Mins

Method

1
Preheat the oven to 200c Celsius and line a baking tray with greaseproof paper. Add the cauliflower, turmeric, fennel seeds, cumin seeds, 1 tbsp olive oil and a little salt and pepper. Toss to coat, then place into the oven for 30 minutes or until the cauliflower is soft and charred slightly.
2
Meanwhile, add the cooked buckwheat, cucumber, herbs, pickled onion, feta, lemon zest, pomegranate and pistachios in a large mixing bowl. Toss with the remaining olive oil and season with salt and pepper to taste.
3
Make the tahini drizzle - add all ingredients into a blender and blend until you reach a creamy dressing, adding a little more water if too thick.
4
Remove the cauliflower from the oven. Mix the pomegranate molasses and cold water together in a small bowl. Pour the pomegranate glaze over the top of the cauliflower. Let cool for at least 10 minutes.
5
Once the cauliflower has cooled slightly, add it to the tabbouleh and toss everything together. Serve your salad on top of your favourite platter, topping with some extra feta, herbs, pomegranate seeds and lashings of your tahini drizzle.