This vegan winter tabbouleh salad is a perfect addition to your party table – it’s bursting with fresh, zingy, vibrant flavours, packed full of veggie goodness whilst also being low carb and nutritious. Super easy to make and can be prepared in advance.
Cut the butternut squash in half, remove the seeds and slice into half-moons. Arrange on a roasting tray, drizzle with olive oil, season with salt & pepper and roast for 25-30 minutes or until soft.
Rinse the bulgur wheat in a sieve under running cold water, drain and transfer to a bowl. Cover with boiling water, 2-3cm above the grains, cover with a lid and leave to soak whilst you’re preparing the rest of the ingredients. When ready, fluff up the grains with a fork. If there’s too much water in the bowl, drain in a sieve to remove excess water.
Soak the cranberries for 10 around minutes, drain and set aside.
Grate the cauliflower using the Microplane Bowl Grater.
Combine all salad ingredients (apart from the butternut squash) in a mixing bowl and mix well. Season with salt & pepper.
Whisk the dressing ingredients together. Then pour over the salad and mix to combine.
Allow the salad to sit for around 10 minutes to absorb all the flavours.
Mix in the roasted squash and sprinkle lemon zest just before serving.