THE CULINARY RECIPE OF THE WEEK BY LAFILOU : Minty taboulé, salad with pomegranate jewels, parsley and fresh, lemony dressing

 Minty taboulé, salad with pomegranate jewels, parsley and fresh, lemony dressing

„Your soul is attracted to people the same way flowers are attracted to the sun, surround yourself only with those who want to see you grow“.  Pavana


While it is normal that there are, and will always be, people that you don’t like or have difficulties in dealing with, it is a different story, if those people are part of your close circle, maybe you even call them a friend. Not all so-called friends want to see you succeed – they do not deserve your time or energy. It’s hard to realize that among the group of people we interact with on a daily basis, there are some that make you feel inadequate or like a lesser version of yourself. Stop comparing, stop competing and start focusing your energy on real friends who support you in your goals and dreams, because you are a flower who is meant to be blooming!❤

An Israeli inspired weekend dinner table with all the delicious Mezze – because why would you 

only have one dish if you can have a table full of different things to taste?! A fresh, veggie-only, MINTY TABOULÉ SALAD with POMEGRANATE jewels, a ton of PARSLEY and a fresh LEMONY DRESSING, as well as a bowl of HOMEMADE roasted GARLIC and CARROT HUMMUS! 

Find the recipe for the Taboulé below and stay tuned for the hummus recipe to follow soon.

Ingredients for the Taboulé salad, serves 4:

  • 1 head of cauliflower 
  • 1 head of broccoli 
  • 1 yellow pepper 
  • 1 cucumber
  • 250 g cherry tomatoes
  • 1 red pepper
  • 1 red onion 
  • 1 spring onion 
  • 10 mint leaves 
  • 1 bunch of flat leaf parsley
  • salt and pepper
  • juice of 1.5 lemons 
  • 3 tbsp olive oil 
  • 1/2 pomegranate 
  • 2 tsp sumach

Start by prepping all the veggies: finely chop broccoli and cauliflower into very small pieces (about the size of rice grains). Chop the spring onion and red onion, as well as the peppers, cherry tomatoes and herbs. Peel and chop the cucumber, discarding the seeds. Transfer the chopped veggies into a large bowl and combine with chopped herbs. For the dressing, combine olive oil, lemon juice, salt, pepper and sumach and mix well with the salad. Top with pomegranate jewels and serve chilled, enjoy!

Photos: Lafilou




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