Tomatokeftedes and Cauliflower Tabouleh Salad
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper
- cooking spray
- 3 tbsp lemon juice
- for the tzatziki:
- for the tomatokeftedes:
- 170 g small cherry tomatoes chopped (us = 1 cup)
- 70 g spring onions green and white parts, chopped (us = 1/2 cup)
- 1 tbsp warm water
- 1 tbsp chopped fresh mint
- 1/4 tbsp dried oregano
- 30 g wholemeal or chickpea flour (us = 1/4 cup)
- 20 g pecorino romano cheese grated (us = 1/4 cup)
- for the tabouleh:
- 1 large seedless cucumber spiralized with blade c
- 75 g cauliflower florets (us = 1 cup)
- 60 g red onion finely chopped (us = 1/2 cup)
- 3 tbsp chopped fresh flat-leaf parsley
- zest of half a lemon
- 55 g natural 0% fat greek yogurt (us = 1/4 cup)
- 1 medium garlic clove finely chopped
- 1/4 tbsp olive oil
- 1/4 tbsp red wine vinegar
- 1/2 tbsp chopped fresh dill
- 3/4 tbsp lemon juice
- Carbohydrate 13.4868839299939 g
- Cholesterol 7.2 mg
- Fat 3.77174500015984 g
- Fiber 3.79366254654724 g
- Protein 6.60146062503015 g
- Saturated Fat 1.92617450002298 g
- Serving Size 1 1 -3 (426g)
- Sodium 294.459871075213 mg
- Sugar 9.69322138344671 g
- Trans Fat 0.212853124996253 g
- Calories 103 calories
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray.Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes,combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about 6. Place them on the baking sheet and press down slightly to form patties.Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm.Make the tabouleh.Pat dry the cucumber noodles to remove moisture.Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper,lemon juice, and zest to the food processor and pulse until well combined.Prepare the tzatziki. Whisk the ingredients in a medium bowl.Assemble the meal. Combine the cucumber noodles and the tabouleh mixture in a large bowl and toss to blend well. Divide into serving bowls and top with hot tomato balls. Drizzle over the tzatziki sauce and serve.
