Millet Tabbouli

Cook the millet grains in 1½ – 2 times its volume of water, until firm to the bite. Do not overcook (to avoid the grains becoming mushy). Chop the vegetables and leaves fine and mix with the spices, crushed garlic, green chilli, lime juice, seeds and the cooked millet. Serve with hummus. Tabbouleh is a Middle Eastern salad dish that is traditionally prepared with bulgur (broken wheat). Indian indigenous millets are a local alternative that tastes very similar and has a higher nutritive value than wheat.

Serves 4

Photo by Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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