Crunchy Vegetable ‘Tabbouleh’ with Coconut Cream & Herb Dressing
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|
|100ml||extra virgin olive oil|
|For the ‘tabbouleh’:|
|6 spears||of green asparagus, woody ends chopped off|
|3||spring onions, trimmed|
|1||cucumber (approx. 400g), skin on|
|1||bulb of fennel (approx. 175g)|
|1||little gem lettuce|
|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.