Tomatokeftedes and Cauliflower Tabouleh Salad
Prep Time 35 minutes mins
Cook Time 20 minutes mins
Total Time 55 minutes mins
Servings 2 -3
- For the tomatokeftedes:
- cooking spray
- 170 g small cherry tomatoes chopped (US = 1 cup)
- 70 g spring onions green and white parts, chopped (US = 1/2 cup)
- 1 tbsp warm water
- 1 tbsp chopped fresh mint
- 1/4 tbsp dried oregano
- 30 g wholemeal or chickpea flour US = 1/4 cup
- 20 g pecorino romano cheese grated (US = 1/4 cup)
- salt and pepper
- For the tabouleh:
- 1 large seedless cucumber spiralized with BLADE C
- 75 g cauliflower florets US = 1 cup
- 60 g red onion finely chopped (US = 1/2 cup)
- 3 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh mint
- salt and pepper
- 3 tbsp lemon juice
- zest of half a lemon
- For the tzatziki:
- 55 g natural 0% fat Greek yogurt US = 1/4 cup
- 1 medium garlic clove finely chopped
- 1/4 tbsp olive oil
- 1/4 tbsp red wine vinegar
- 1/2 tbsp chopped fresh dill
- 3/4 tbsp lemon juice
- salt and pepper
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray.
Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes,combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about 6. Place them on the baking sheet and press down slightly to form patties.Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm.
Make the tabouleh.Pat dry the cucumber noodles to remove moisture.Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper,lemon juice, and zest to the food processor and pulse until well combined.
Prepare the tzatziki. Whisk the ingredients in a medium bowl.
Assemble the meal. Combine the cucumber noodles and the tabouleh mixture in a large bowl and toss to blend well. Divide into serving bowls and top with hot tomato balls. Drizzle over the tzatziki sauce and serve.