Broccoli, Cauliflower and Parsnip Tabbouleh

TABBOULEH
1 medium parsnip, peeled
1 medium cauliflower
1 medium broccoli
1 cup parsley, chopped
½ cup mint, chopped
½ cup coriander, chopped
1 tbsp dried tomato, chopped
2 tbsp pine nuts, roasted
¾ cup pomegranate seeds

DRESSING
2 shallots, thinly sliced
4 tbsp olive oil
1 ½ lemon, freshly squeezed
1 pinch cumin + paprika
Himalayan salt and fresh ground pepper to taste

TABBOULEH
Wash the broccoli and chop it, leaving stems behind. Add it to a food processor and blend until you reach a couscous/rice texture (do not over blend). Add to a big bowl.
Do the same with the cauliflower and add to the bowl.
Peel the parsnip and repeat. Add to the bowl.
Roast the pine nuts in a pan for 2 to 3 minutes, stirring continuously. Set aside.
Chop the parsley, mint and coriander and add it to the mixture. Add pomegranate seeds and dried tomato (cut into pieces). Mix well.

DRESSING
Slice the shallots and squeeze the lemon.
Mix shallots, olive oil, lemon, cumin, paprika, salt and pepper in a small bowl. Stir well.
Pour it into the tabbouleh bowl and stir well. Add pine nuts.

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