352 cal, 27 g protein – Meati chikn cutlet, tabouli, tahini sauce, pan fried seasoned cauliflower
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4 Comments
Tabouli – 14 g (dry weight) bulger wheat (cooked) with added mint, parsley, lemon juice, tomato, cucumber, garlic powder, salt, sweetener. Gave it a couple sprays of olive oil. Serve cold.
Cauliflower was pan fried with a little water and covered. Removed cover then added a pinch of zaatar seasoning, salt, pepper and fried some more. Used 2 sprays of oil.
Tahini sauce is 1 T Mighty Sesame brand tahini plus 1 T lemon juice, 1 T plant based yogurt, salt & sweetener to taste
Meati Classic Cutlet was pan fried with salt and pepper. Absolutely delicious.
Didn’t really need the tahini for this, everything tasted good without it. An interesting comparison – the tahini had the same calories as the entire Meati cutlet. If I made this dish again, I would skip the tahini and add a tsp of oil to the tabouli.
Gorgeous! Do you have any advice on cooking up the meati? I made one in a pan, but the texture was mushy. I’d like to try again.
looks excellent 👌
This look delicious. Cauliflower is my fav