Tabbouleh is a Middle East revelation cuisine delight – prepare it and see how crisp and lovely this salad should really be. Chop the parsley as finely as possible, using a very sharp knife. Tabbouleh can be prepared hours ahead, but add the salt, pepper, and oil just before serving. Serve it alongside almost any dish, or simply roll up in lettuce leaf and enjoy.
●   1 bunch fresh, soft parsley
●   1 handful mint leaves
●   1 tbsp lemons juice
●   2 tbsp cooked buckwheat grouts
●   2-3 tomatoes, diced
●   2 spring onions, finely chopped
●   salt and pepper
●   2 tbsp flax oil
Rinse well the parsley with enough water. Gather the washed parsley in your hand and finely chop the leaves with a sharp knife. Tip into a bowl. Do the same with the mint. Wash the chopped herbs and drain well. Combine the chopped parsley, mint, tomato, and spring onion in a bowl. Mix lemon juice and flax oil and pour in the salad. Add buckwheat and season with salt and pepper. Keep in the freezer to soften for 10 minutes.

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