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.


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


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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