Vegan tabbouleh

miscellaneous | Mommy Morgan's tabbouleh

Serves 2-4

My mum scribbled this recipe for me on the back of a piece of thin cardboard years ago! And now that mint seems to growing in my garden like wild-fire, at last, I can cook more of it! You can make it more lemony if you want to. The original version is with bulgar wheat, but you can use rice or quinoa if you can't eat wheat.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

1 cup rice or quinoa, cooked according to packet instructions
Tbsp chopped spring onions
Handful of cherry tomatoes, halved or quartered
Third of a cucumber peeled and diced.
1 large bunch fresh parsley, stalks removed and chopped
1 small bunch fresh mint, stalks removed and chopped
Juice of 1 or more lemons
1-2 tbsp olive oil
Salt and pepper

Method...

Cook the rice or quinoa and stir in the cucumber, herbs and tomatoes.
Shake the oil and lemon together and pour over.
Leave to infuse for a good 30 minutes or more.

Maybe serve with...

Serve with crunchy lettuce leaves - to scoop the mixture into. Or, you could serve in scooped out beef tomatoes, roasted halves of scooped out aubergine or roasted red peppers.

For those able to eat wheat...

Use I cup of fine bulgur wheat or cous cous instead of rice or quinoa.

If you have rice or quinoa leftover, see the mango pepper boats, bean chilli, Mediterranean skewers, nude squash and simple ratatouille.

If you have enjoyed this recipe, please consider making a donation to Dorset Wildlife Rescue