Roasted Tabbouleh

#loveyourleftovers A Fresh Start take on a traditional Mediterranean dish! Swapping in grated cauliflower and keeping the fresh and fragrant spices and herbs.


½ butternut pumpkin, diced 1cm until you have 1–2 cups worth
½ carrot, diced 1cm
¼ teaspoon oil
225g grated cauliflower
¼ teaspoon allspice
¼ teaspoon ground cinnamon
½ teaspoon olive oil
2 teaspoons sliced almonds
1/8 red onion, finely diced
3 tablespoons crumbled feta cheese
2 teaspoons raisins, sultanas or diced dried dates
1 tablespoon lemon juice
2–3 tablespoons chopped, mixed mint and parsley


Preheat oven to 210°C. Line two ovens tray with baking paper.

1. Toss pumpkin and carrot with oil on first prepared tray. Roast (on upper oven rack), for 15–18 minutes, until tender.

2. Toss cauliflower pearls in a large bowl with allspice, cinnamon and olive oil until coated then season. Spread across second prepared tray, in a thin layer, and bake (below pumpkin) for about 12 minutes, until lightly golden and tender.

3. Once both veggies have roasted, transfer to a large bowl, add all remaining tabbouleh ingredients and toss to combine.

Nutritional Info 
Energy (kJ): 1638
Energy (Cal): 392
Carbohydrate (g): 37.3
Protein (g): 17.3
Fat (g): 17.0
Saturated Fat (g): 7.3
Sugars (g): 24.2

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