Raw broccoli and Cauliflower sundried tomato grain free tabbouleh plus 20 trending salads for 2017

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I am a salad person. I love hearty, comforting dishes but there’s something about fresh, light, crunchy salads like this grain free tabbouleh that make my tastebuds want to tango. So many nutrients packed inside one tiny bowl, they’re quite simply the powerhouse of health.

So I guess you could say salads are my thing, but not your Bugs Bunny loving pile of dry leaves. For me, salads are a celebration of Summer in all its glory with nutrient dense carrot curls, iron rich leafy kale, flowing courgette noodles, beetroot roasties, toasted seeds and delicious dressings with fiery gingery, deep green peppery olive oil and juicy limes. They’re the thing Summer is made for. Easy to transport and the perfect accompaniment for park time fun.

If i’m in a rush and no time to cook, out come the salads. Hosting for friends and I need a pretty winner dinner, salad to the rescue again. For me, home is where the slouch pants are and the salad drawer is full. I’m always ogling over plate prettiness when it comes to salads so here’s my guide to this Summer’s top 20 low carb nutrient dense salad recipes, plus my all time favourite grain free tabbouleh recipe.

I’m so fond of the foodie community over on Instagram and the love and support that everyone shares with one another that I want to spread that love further. Every month i’ll be showcasing a foodie feature topic to get involved with. This month it’s all about SALADS. Will you head on over to Instagram and share your Summer salads with me? Simply #modernfoodstories to be in with a chance of being featured this month. Remember sharing is caring guys.

Grain free tabbouleh – Serves 2

Ingredients

235g of broccoli florets (roughly one large head)

200g of cauliflower florets (roughly half a small cauliflower)

50g of flat leaf parsley, stalks removed

50g of mint leaves

50g of sundried tomatoes in olive oil

Seeds from 1/ 2 of a pomegranate

30g of pumpkin seeds

30g of sunflower seeds

Sesame tahini dressing

3 tablespoons of extra virgin olive oil

2 tablespoons of toasted sesame oil

Juice and zest of 1/2 a lime

1 heaped tablespoon of tahini

1 teaspoon of coconut aminos

Pinch of Sea or Pink Himalayan Salt

Pinch of cracked black pepper

Method

Preheat the oven to 180C (fan assisted.)

Place the broccoli and cauliflower florets in a high speed food processor like a Magimix and blitz until it resembles a rice consistency. Transfer to a salad bowl.

Add the pumpkin and sunflower seeds to a baking tray and roast in the oven for about 8 minutes until golden. Give them a stir half way through to ensure even cooking. Keep an eye on them and make sure they don’t burn. Once cooked, remove from the oven and set aside to cool.

Meanwhile, chop the parsley and mint leaves fine and deseed the pomegranate.

Mix all the salad dressing ingredients together in a small bowl.

Toss the riced broccoli, cauliflower, pomegranate and seeds together in your salad bowl. Pour in the dressing and mix well. Option to add another good drizzle of extra virgin olive oil if you like it more juicy. This grain free tabbouleh also works really well with 1 chopped avocado added.