Cauliflower tabouleh with broccoli quinoa and hazelnuts

Tabouleh is a delicious salad from Lebanese cuisine. Officially, it is made with bulgur, lots of fresh herbs and olive oil, but our version is made with quinoa as a base. Just as tasty. Chervil is a herb that is related to parsley and coriander. The taste is a bit sweet, a little aniseed-like. It is usually harvested from annual plants because the young leaves are the tastiest. In collaboration with Frank Fol, The Vegetables Chef®

Preparation (30 min)

1. Boil a pan of water and add a pinch of salt. Rinse the quinoa in a sieve under the tap and cook for 10 minutes until tender. Then drain the water and allow to steam-dry for a while. Soak the raisins in lukewarm water.
2. Wash the broccoli, drain well and cut into small pieces. Wash or peel the carrot and cut it into small cubes (brunoise). Bring a shallow layer of water to the boil in a pan, and boil (or steam) the carrot and broccoli for 5 minutes. Drain the water.
3. Heat oil in a frying pan and fry the cauliflower rice for 2 minutes over a high heat. Grate lemon zest over the top and set aside.
4. Wash the chervil and cut finely. Chop the hazelnuts. Drain the raisins.
5. Put the quinoa, cauliflower, broccoli, carrot, raisins and chervil in a bowl and mix well. Squeeze the lemon on top and season with (rapeseed or nut) oil, salt and pepper. Finish with the hazelnuts and seed mix.