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Tabbouleh

Moreish in the extreme! While traditionally made with bulgur wheat we’ve opted for quinoa instead (lighter and gluten free to boot). Tabbouleh usually forms part of a mezze spread, but we like it big. In fact, the bowl is never quite big enough. It goes well with everything but a yoghurt and orange-blossom dressing is by far our favourite. Pour it all over.

Recipe

We eat this all year round. When pomegranates are out of season, dried black currants are delicious too.


serves 4 – 6

180g Italian parsley, chopped
45g mint, chopped
400g cherry tomatoes, finely diced
2 spring onions, finely chopped
3 tablespoons lemon juice
1/3 cup / 80ml olive oil
45g quinoa, cooked
good grind of black pepper
1 teaspoon all-spice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon za’atar
½ pomegranate, deseeded
a few radishes, thinly sliced
a handful of roasted pine nuts

dressing:

1 cup / 250g probiotic goat’s milk yoghurt
1 tablespoon raw honey
5 drops of organic orange essence
1 ½ teaspoons lemon juice


Combine all the ingredients in your biggest salad bowl, and give a good mix. To make the dressing whisk the honey, orange essence lemon juice and yoghurt.

This is part of our Beta picnic spread.

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