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Ottolenghi’s Cauliflower ‘Tabbouleh’ – The Salad That Keeps On Giving

Date Added: 6/29/2019    Source:

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  • 1 large cauliflower (800g)
  • 75ml lemon juice (from around 3 lemons)
  • 7 spring onions, finely chopped
  • 50g parsley, roughly chopped
  • 25g dill, roughly chopped
  • 20g mint, roughly chopped
  • 1 tsp ground allspice
  • 3 tbsp olive oil
  • 100g pomegranate seeds (about 1/2 a pomegranate)
  • Salt and black pepper

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