Traditionally made with bulgur wheat, tabbouleh with fibre-rich freekeh is a nourishing, PH balanced blessing in a bowl. Packed with parsley and lemon juice, your sluggish post silly season digestive system will rejuvenate with every bite.
Pictured here with frilly lettuce from the garden.
INGREDIENTS
- 1 cup cooked wholegrain freekeh
- 1 garlic clove, minced (optional)
- Juice of 2 large lemons, to taste
- 3 cups very finely chopped fresh flat-leaf parsley (from 3 large bunches)
- ½ cup chopped fresh mint
- 1 punnet small roma tomatoes
- 1 bunch salad onions, finely chopped
- Salt, preferably kosher salt, to taste
- ½ cup extra virgin olive oil
- 1 cos lettuce, leaves separated, washed and dried
PREPARATION
Cook the freekeh according to the packet instructions, drain and allow to cool. In a large bowl, blend the minced garlic, lemon juice, parsley, mint, salad onions, tomatoes and salt. Mix the freekeh through and allow to rest for the freekeh to absorb the dressing. Add the olive oil, toss together, taste and adjust seasonings. Serve with cos lettuce leaves.
Enjoy as a refreshing salad on its own or to provide zingy yin to your roast yang.
Tune into The Expresso Show, Monday 9 January, from 7.30 – 8.30am. I will be talking to Zola Nene about Greenwheat Freekeh and will make this delicious salad and more.
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