- A 150g pot of plain flour
- 1 cauliflower
- A 50g pack of sun dried tomatoes
- 1 lemon
- 1 red onion
- A 250g punnet of cherry tomatoes
- A handful of mint, leaves only
- A handful of chives
- A handful of flat leaf parsley
- A 400g tin of green lentils
- Sea salt and freshly ground pepper
- 3 tbsp olive oil
- 3–5 tbsp warm water
- Sieve
- Three bowls
- Food processor (optional)
- Frying pan
- 1.
Sift the flour into a bowl. Take out 1 tbsp and set aside. Add a pinch of salt, 1 tbsp oil and 3 tbsp warm water. Mix to make a dough, adding more water if needed. Turn out. Knead for 2-3 mins till smooth. Cover the dough with the bowl. Rest for 10 mins.
- 2.
Break the cauliflower into florets. Pop the florets into a food processor and pulse till they’ve turned into fine grain-sized pieces. Tip into a bowl. No food processor? See our tip.
- 3.
Tip the sun dried tomatoes into a bowl. Pour over enough boiling water to just cover them. Zest and juice the lemon. Stir the lemon zest and juice into the cauliflower. Set aside.
- 4.
Peel and finely chop the onion. Drain and roughly chop the sun dried tomatoes. Quarter the tomatoes. Add them all to the cauliflower.
- 5.
Finely chop the mint leaves, chives, parsley leaves and stalks. Drain and rinse the lentils. Stir the chopped herbs and lentils into the cauliflower with 2 tbsp oil. Season.
- 6.
Dust your work surface with the reserved flour. Divide the dough into four pieces. Roll out each piece into a small circle, around 10cm in size. Warm a dry frying pan over a medium heat.
- 7.
Add a flatbread to the pan. Fry for 1-2 mins on each side till golden. Slide out of the pan and onto a clean tea towel. Cover to keep warm. Repeat with the remaining pieces of dough. Serve with the tabbouleh.
- Tip
A grate sensation
If you don’t have a food processor, you can coarsely grate the cauliflower into fine grain-like pieces. Save the stalk for curries, stir-fries or crudités.