Crunchy Vegetable ‘Tabbouleh’ with Coconut Cream & Herb Dressing
Crunchy Vegetable ‘Tabbouleh’ with Coconut Cream & Herb Dressing

Crunchy Vegetable ‘Tabbouleh’,
Coconut Cream & Herb Dressing

entertaining 

VEGAN, GLUTEN-FREE, DAIRY-FREE

This is a lovely starter to serve at a dinner party but I also eat this alone. The creaminess of the coconut cream with the crunch of the vegetables and the sharpness of the pesto is really unusual but refreshing and light. The wide colour palette of the vegetables in the ‘tabbouleh’ provide polyphenols, the compounds that are found naturally in many plants giving them their vibrant colour which have been shown to have many beneficial effects on our health.

serves 4

INGREDIENTS

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


STEP-BY-STEP

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.

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.

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.


INGREDIENTS

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


STEP-BY-STEP

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.

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.

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.