Tabbouleh is a salad originating from mountains between Lebanon and Syria. Today it’s one of the most popular middle-eastern dishes. It includes very simple and affordable ingredients and is perfect for vege/vegan lunches. Original recipe uses bulgur wheat, but I prefer green lentil as it’s filled with important nutritional components. The most important part is to use a lot of fresh parsley and mint.
Ingredients for 4:
- 200 g of green lentils
- Bunch of spring onions
- Big bunch of parsley
- Bunch of mint
- Bunch of chives
- 300 g of tomatoes (best pick would be cherry)
- 1 lemon
- Salt, pepper
- Olive oil
- 1 clove of garlic
- rinse the lentils and cook in a lot of slated, boiling water for 30 minutes. Drain, rinse and leave to cool.
- Quarter the tomatoes (if using cherry, if using regular dice them), slice the spring onions and chop the fresh herbs finely. Grate one clove of garlic and zest of one lemon.
- Add the cooled lentils, juice of half or one lemon, depending how fresh you want it, 3 table spoons of olive oil and some salt and pepper. Serve with some fresh, crunchy salad.
- I like to serve some fried cheese with it. Take a good quality cheese, slice it to a finger thickness and put through the classic flour-egg wash-bread crumbs, Put on a tray lined with baking sheet, drizzle some oil over it and put in an oven for about 5-10 minutes, 200 Celsius degrees. When it gets golden and starts to melt, take out and serve immediately.
Recipe inspiration: jamieoliver.com