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Paleo Tabouleh

A beautiful (and healthful) dish to adorn the table whatever the season - whether a sunny picnic lunch or a festive Christmas side dish, the jewel bright pomegranate seeds and fresh flavours are always a welcome addition.

Paleo Tabouleh

I use riced celeriac in place of the traditionally used bulgar wheat for a gluten and grain free version. I find it lends the right texture, being slightly firmer than say cauliflower, while still looking vaguely similar and without the cruciferous undertone of cauliflower which this recipe doesn't call for.

Traditional tabouleh uses parsley and lots of it but my preferred leafy herb is coriander - do feel free to experiment and go down the traditional route. Likewise, feel free to add finely chopped spring onions and/ or a quarter bell pepper but these are optional.

Paleo Tabouleh
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free

Serves 2-3

Paleo Tabouleh served with Sesame Salmon

2-3 cups (approx 500g) riced celeriac (or cauliflower if preferred)
50-75g large bunch coriander, washed dried, finely chopped
small handful mint leaves, roughly torn
1 stick celery, including leaves, finely diced
3 inch piece cucumber, finely diced
3 ripe cherry tomatoes, diced
seeds from 1/2 pomegranate
1/4 red pepper, finely diced (optional)
1-2 spring onions, finely chopped (optional)

3/4 lemon, juice only
1/2 tsp freshly ground black pepper
big pinch of sea salt
1/4 tsp ground cinnamon
1/4 tsp ground coriander
1/4 tsp ground ginger
1/4 cup (60ml) extra virgin olive oil
1 tbsp honey or maple syrup

1. Whisk together all dressing ingredients in a small bowl. Check and adjust for seasoning with salt and pepper as needed.
2. In a large bowl, combine all salad ingredients.
3. Pour over the dressing and toss to ensure well combined.
4. Sprinkle over extra coriander, pomegranate seeds and some toasted nuts if desired - pistachion, pine nuts and cashews work especially well.