Tuesday 17 September 2019

Cauliflower Tabbouleh, and Beetroot Potato Salad by blogger and GAA player Sinéad Delahunty

Processed food is out and all natural, seasonal produce is in with these summery recipes from Tipperary blogger and GAA player Sinéad Delahunty

Caulfilower tabbouleh, taken from Delalicious: A Full Plate for a Full Life by Sinéad Delahunty, published by The Collins Press 2018
Caulfilower tabbouleh, taken from Delalicious: A Full Plate for a Full Life by Sinéad Delahunty, published by The Collins Press 2018
Charred baby gem, Potato salad with beetroot and almond, Red cabbage, carrot and seed slaw

From Fethard in Co Tipperary, Sinéad Delahunty is a chartered physiotherapist and keen GAA player. Her food blog, Delalicious, draws on her farming background to create recipes that have an appreciation for quality ingredients.

In the introduction to her new book, Delalicious: A Full Plate For A Full Life, Sinéad writes that, growing up on the family farm: "Pre-packaged shop-bought dinners or ready-to-go ingredients from a tin or jar simply didn't exist… so it was completely natural for me to continue making everything from scratch."

Today, with the insights she's gained from both work and sport, her food philosophy remains the same: "Meals made from scratch with wholesome, unprocessed, seasonal ingredients."

Cauliflower Tabbouleh

Tabbouleh is a traditional Lebanese dish made with bulgur wheat or couscous. For this recipe, I’ve substituted cauliflower rice for grains, which is a great way to squeeze some extra vegetables into your day.

Serves 4


1 small head cauliflower (around

250g), leaves removed and cut into rough cubes

200ml vegetable stock

2 tbsp fresh lemon juice

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

2 tbsp pistachios

2 tbsp each of fresh parsley, mint and coriander

4 tbsp pomegranate seeds


1 Blitz the cauliflower in a food processor until a rough rice consistency is formed.

2 Heat a large frying pan over a medium heat and add the cauliflower, stock and 1 tablespoon of lemon juice. Bring to the boil, cover with a lid and reduce to a simmer. Continue to cook until all the liquid is absorbed, stirring regularly to ensure the cauliflower cooks evenly and doesn’t stick to the pan.

3 Transfer to a large mixing bowl and allow to cool.

4 Place all sunflower seeds, pumpkin seeds and pistachios in a dry frying pan. Toast over a medium heat until you hear the seeds pop.

5 Roughly chop all the fresh herbs and add to the cauliflower with the pomegranate seeds, toasted seeds and pistachios and remaining lemon juice.

6 Mix well together and serve.

Charred Baby Gem

Let's be honest, lettuce is not the most exciting of vegetables. However, gently charring baby gem lettuce over a high heat and adding tahini and dukkah turns 'meh' into 'yeah' pretty quickly!

Serves 2


2 heads baby gem lettuce

1 tbsp extra-virgin olive oil

1 tbsp tahini

2 tsp dukkah (see recipe below)


1 Remove the stalk tips of each lettuce head and cut lengthways in half. Roll each lettuce half in olive oil.

2 Bring a dry grill pan to smoking point and reduce the heat a little before placing each lettuce half onto the grill with a sizzle.

3 Flip over once nicely charred on one side.

4 Remove from the pan and sprinkle over the tahini and dukkah.


This is a classic Egyptian nutty spice mix.

Makes 1 jar


70g hazelnuts

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 tsp fennel seeds

1 tbsp cumin seeds

1 tbsp white peppercorns

3 tbsp coriander seeds

1½ tbsp sesame seeds

½ tbsp nigella seeds

1 tbsp paprika

Zest of ½ lemon

2 tsp sea salt


1 Toast the hazelnuts in the oven at 180˚C/160˚C Fan until the skin begins to loosen. Remove from the oven and allow to cool.

2 Toast the sunflower and pumpkin seeds in the oven separately until they begin to pop, then remove to cool.

3 Heat a dry pan over a medium heat until you begin to see heat rise. Add the fennel seeds and toast for 30 seconds. Add the cumin seeds and toast together for a further 30 seconds or until they begin to pop. Remove from the pan.

4 Toast the white peppercorns in the same way for 30 seconds or until they begin to pop, then transfer to a separate bowl.

5 Cook the coriander seeds for up to 1 minute or until they begin to pop, then transfer to a separate bowl.

6 Reduce the heat to low and toast the sesame and nigella seeds until they become an even golden colour, then remove from the pan.

7 Using a pestle and mortar or tall mug and rolling pin, crush the hazelnuts into a coarse pulp.

8 Repeat with the sunflower and pumpkin seeds, then add to the hazelnuts.

9 Lightly crush the fennel and cumin seeds. Repeat with the coriander seeds and peppercorns.

10 Mix all the crushed seeds and nuts together with the remaining ingredients and store in an airtight jar.


ollection of salads.jpg
Charred baby gem, Potato salad with beetroot and almond, Red cabbage, carrot and seed slaw


Potato Salad with Beetroot and Almond

I adore beetroot. The natural dye creates a vivid pink colour that is inviting and summery at any time of the year. New potatoes in season during the summer months are my favourite to use but baby potatoes available all year round are good substitutes.

Serves 4


2 tbsp crème fraîche

1 tbsp fresh lemon juice

300g baby potatoes, steamed, cooled and roughly cubed

2 cooked beetroot, roughly cubed

2 tbsp flaked almonds

1 tbsp fresh chives or parsley, finely chopped


1 In a mixing bowl, combine the crème fraîche and lemon juice.

2 Stir through the potatoes, beetroot and almonds until well coated.

3 Serve with a sprinkle of the chives or parsley.

Red Cabbage, Carrot and Seed Slaw

Red cabbage makes great coleslaw. Not only is it full of crunchy goodness but its colour gives your senses a real boost.

Serves 4


½ small red cabbage, thinly sliced

1 medium carrot, coarsely grated

2 spring onions, thinly sliced

2 tbsp pumpkin and sunflower seeds

3 tbsp creamy tahini dressing (see recipe below left)


1 Place all the vegetables and seeds in a large mixing bowl.

2 Make the tahini dressing as per recipe until you get a smooth, runny sauce.

3 Stir the dressing through the vegetables until well combined.

Creamy tahini dressing

Serves 5


2 tbsp tahini

3tbsp water

1 tbsp lemon juice


1 Whisk all the ingredients together in a small bowl until smooth.

2 If storing in the fridge, it will last a few days. Whisk again before serving if the dressing begins to harden a little.

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