Tabouleh
Chef:
Mary McCarthy
Prep:
15 mins
Cook:
15 mins
This refreshing salad combines lots of chopped fresh parsley and vibrant, ripe tomatoes with a tangy citrus lemon dressing.
100g uncooked white quinoa (for a gluten-free option), rinsed or bulgur wheat.
200ml water
3 medium ripe red tomatoes, deseeded and diced
3 spring onions, finely chopped
150g cucumber, diced
100g fresh flat-parsley, finely chopped
3 tbsp finely chopped fresh mint (small handful)
Sea salt and freshly ground black pepper, to taste
For the dressing:
4 tbsp extra-virgin olive oil
3 tbsp freshly squeezed lemon juice
Pinch sea salt
Place the quinoa or bulgur wheat in a medium saucepan, then cover with the water.
Bring to the boil, cook for 15 minutes, then take off the heat and cover with a tea towel to absorb the steam. Allow to stand for ten minutes.
Remove the tea towel and fork through - the quinoa should be light with the grains separated. llow to cool.
Meanwhile, put the tomatoes, spring onions and cucumber into a large mixing bowl.
Mix the dressing ingredients in a cup or small bowl and whisk with a fork for a few seconds until smooth.
When ready to serve, tip the cooled quinoa and the chopped herbs into the large bowl with the tomatoes, spring onions and cucumber.
Pour over the dressing, season with salt and pepper and toss well.
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Fruit, Vegetables, Herbs
Recipe Type
Quick Meals, Snacks, Salads
Level of Difficulty
Easy
