Crunchy Vegetable ‘Tabbouleh’ with Coconut Cream & Herb Dressing

Crunchy Vegetabel Tabbouleh

I’m not sure how this recipe came about. I think it was a mix of leftovers in my fridge, but somehow it just works. The creaminess of the coconut cream with the crunch of the vegetables and the sharpness of the pesto is really unusual, and a perfect starter to a dinner party.


For the dressing:

  • 1 x 400ml tin of coconut milk
  • 2 tablespoons coconut oil
  • 1/2 teaspoon sea salt flakes
  • 1/2 bunch of fresh parsley
  • 1/2 bunch of fresh basil
  • 2 sprigs of fresh tarragon
  • 2 sprigs of fresh mint
  • 1 clove of garlic
  • juice of 1 lemon
  • 100ml extra virgin olive oil

For the tabbouleh’:

  • 6 spears of green asparagus, woody
  • ends snapped off
  • 3 spring onions, trimmed
  • 1 cucumber (approx. 400g), skin on
  • 1 bulb of fennel (approx. 175g)
  • 1 little gem lettuce
  • 1 carrot, peeled
  • juice of 1 lemon
  • 70g toasted pine nuts


  1. Drain off the liquid coconut milk and place the remaining solids in a large bowl. Melt 2 tablespoons of coconut oil in a saucepan over a gentle heat. Once cooled, add to the coconut milk solids along with the salt. Whip until creamy in texture.
  2. Whizz the herbs, garlic and lemon juice together in a food processor. With the motor still running, gradually add the oil. Add this pesto to the coconut cream and stir through.
  3. To make the tabbouleh’, finely chop all the vegetables, then squeeze the lemon juice over the top. Mix in the dressing and serve in ramekins. Garnish with the toasted pine nuts.

Crunchy Vegetabel Tabbouleh


Cook.Nourish.Glow.Taken from my new book. Cook. Nourish. Glow.: Containing 120 delicious and easy to prepare recipes, I aim to equip you with the skills and knowledge to improve your health while empowering you to cook with confidence. Order your copy here.

Photo credit: Susan Bell







This recipe features in the ‘Entertainment’ chapter in Cook. Nourish. Glow. – learn more here.CNG Entertaining Video





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