🥒 Healthy Kids Recipe: Zucchini, fennel & pistachio tabbouleh

🥒 Got a glut of glorious zukes? This bright and textural tabbouleh, created by our friend Courtney Roulston, is a winner.
Zucchini, fennel & pistachio tabbouleh
3 tbsp extra virgin olive oil
3 large green zucchinis, sliced into 2 mm rounds
2/3 cup frozen peas, thawed (or fresh peas, boiled 3-5 minutes, drained)
¼ large cauliflower, grated
1 fennel bulb, finely sliced
⅓ cup pistachio nuts, roughly chopped
1 long green chilli, chopped (optional)
¼ bunch flat leaf parsley, chopped
½ bunch dill, roughly chopped
1 tbsp za’atar*
Juice and zest of 1 lemon
1 tbsp honey
Sea salt and pepper, to taste
Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Add the zucchini and cook for 3-4 minutes, or until softened and starting to turn golden brown in spots.
Take the pan off the heat and stir the peas through the warm zucchini. Allow the mixture to cool for a few minutes before adding in the grated cauliflower, fennel, pistachio nuts, chilli (if using), parsley, dill, za’atar and lemon zest.
Squeeze the lemon juice into a bowl and whisk through the remaining oil, honey and a pinch of salt and pepper until well combined.
Pour the dressing over the salad and toss well before serving.
SERVES 6
*Kitchen Garden Program members will find the recipe for homemade za’atar on the Shared Table.
🌱 This dish was originally created by Coles ambassador Courtney Roulston, in celebration of our inaugural #KitchenGardenMonth. Please share your finished dish with us on Instagram, and don’t forget to tag @kitchengarden_foundation!