Photo: Ernest Porzi
Roasted romanesco tabbouleh with nuts recipe
10 ingredients
15 min + 25 min
4 people
openrecipes
A vegetarian salad that's visually striking and topped off with dry-fried almonds and pistachios.
Estimated Nutrition (whole recipe, rough)
370
Calories
8g
Protein
28g
Fat
28g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Wheat | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 very large romanesco (or two small)
- 200 bulghur wheat
- g lemon, juice and finely grated zest
- 1 splash olive oil, to roast with
- 1 splash olive oil, to finish
- 1 flaked almonds
- 100 shelled pistachios
- g large bunch fresh parsley, leaves finely chopped
- 100 large bunch fresh mint, leaves finely chopped
- g sprinkling pomegranate seeds (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes