This mint and parsley-laden tabbouleh is loaded with goodness. Cauliflower is substituted for bulghur wheat; it's an ideal salad for gluten-free eaters, nuts and feta load up the protein content; no need to add meat, grapes both fresh and dried sweeten the salad and a mix of dried spices and grated lemon rind bring out those indelible Middle Eastern flavours.

Ingredients

• 1/4 large cauliflower, stalks and florets chopped finely
• 1/2 red onion, peeled and chopped very finely
• 1 cup chopped roasted nuts (pistachio, almond or walnut), chopped finely
• 1/2 cup chopped fresh mint
• 1/2 - 1 cup cup chopped fresh parsley
• a generous handful raisins or currants
• a generous handful fresh grapes, halved
• grated rind one lemon or orange
• 1/2 cup vinaigrette or Allyson's honey vinaigrette
• 1 tablespoon ras-el-hanout, or a moroccan spice blend

Extras

• crumbled feta, about 125 grams
• olives
• spinach or lettuce leaves

Method

1. In a large bowl toss together all the ingredients. Season with a generous amount of salt and pepper. This salad improves after a few hours as the spices marry with the ingredients. Serve with feta scattered on top, adding green salad leaves and olives if wished.

Cooks Tips

For Allyson's honey vinaigrette, shake together in a lidded jar or bottle equal quantities of olive oil, cider vinegar, and honey (1/3 cup of each ) with one mashed clove garlic and 1-2 teaspoons of prepared mustard.