These Creamy Tabbouleh Salad Lettuce Wraps are herb rich and full of flavour. They make for a nutritious and refreshing lunch on a sultry afternoon.
I have developed a whole new level of love for salads. And here's why...
There's a new healthy vegan restaurant in town, Carrots. I spoke about it in an earlier blog post. Since it's the first of its kind in Bangalore, it's a matter of great excitement in the local vegan community. And vegans from other Indian cities have been telling us how very jealous they are. Hehe
In India, it's extremely easy to be vegetarian. Ours is a largely vegetarian culture. More than half our restaurants are vegetarian. Even people who consume meat don't usually do so every single day, and definitely not three times a day. Eggs aren't considered vegetarian and they won't be found in any vegetarian restaurant.
When you go to a grocery store, each and every product has a symbol to indicate whether it is vegetarian or not. All vegetarian products are marked with a green dot and all non vegetarian products, including those with eggs, are marked with a red dot.
For vegans here, the big pain in the ass is dairy! Animal milk (usually from cows and buffaloes) and its derivatives are put into all kinds of foods. A non vegan person who isn't in the habit of reading labels would be surprised to hear about the innumerable ways dairy sneaks into their system.
So you can imagine what it means for us to finally have a place in town where we can order any item from the menu without the need to explain and shoot off a long list of taboo dairy products to the waiter. :)
Just before the launch of Carrots, hubby and I were invited there for a few tasting sessions by Krishna, the owner of the restaurant. Since the chef isn't vegan, he felt a need for inputs about his vegan cooking and pointers on making desserts. For a non vegan, Chef Anantha makes really delicious vegan food! He is a master of soups, salads and starters. His main dishes are really tasty and he's been making an extremely good effort at vegan desserts.
Among all the things we ate, hubby and I would say that the Greek Salad was hands down our favourite dish!!! Bursting with colourful veggies and pumped with flavourful, lemon soaked tofu, every bite of the salad was mind blowing!
Ever since we ate that Greek Salad at Carrots, hubby and I have been craving big salads like that one. And I've been ordering lettuce from Towness more regularly than I used to.
Thanks to the amazing Greek Salad at Carrots, we'll be eating a lot more salad at home this summer. :)
Creamy Tabbouleh Salad Lettuce Wraps
1/2 C Broken Wheat
10 large Romaine Lettuce Leaves
2 baby Apples (crunchy Mishri variety) - chopped
3 medium Plum Tomatoes - diced
1 C Fresh Mint - roughly chopped
1 C Fresh Parsley - roughly chopped
1 C Fresh Cilantro - roughly chopped
1/2 C Cashews
1/4 C Lime Juice
1 inch Ginger - grated
Black Pepper - freshly crushed
Soak the broken wheat in water for about 15-20 minutes and drain.
Blend together cashews and lime juice using a little water to get a sour cream.
Add the herbs and pulse a few times (but don't blend them completely).
Toss together all ingredients, except lettuce, cover and keep aside. You have your creamy tabbouleh.
Separate the lettuce leaves and clean them.
Spread a leaf on a flat surface and spoon some of the tabbouleh mixture in the centre of the leaf. Wrap and place seam side down on a plate.
Continue doing the same with the remaining lettuce leaves.
These nutritious, flavourful salad wraps are great for lunch, especially now since it's gotten so hot here.