15 LichField Road556835 Singapore
Have you ever eaten real Lebanese Tabouleh ? If so, this recipe is probably very similar to the one you ate / made. If not, then please try it, as it is soooooooo delicious, fresh, flavorful, and healthy ! Yes healthy as it blends parsley and mint with tomatoes, lemon, EVOO and very little wheat. You can even make it GF using quinoa, cauliflower or brocoli rice instead of bulgur. It’s been super hot lately in SG and this very simple salad has been on rotation in our menu over the last few weeks I must confess 🙂 Of course it is an entree and not enough for a meal, but from a nutrition point of view, it brings you so much antioxidants, vitamin A, K and C (parsley contains 3 times more Vitamin C then oranges). Recipe is super basic, it just requires a bit of time to finely shred / mince the herbs (use a herb grinder if you have one to save time :). Make it shortly before eating to ensure you maximize vitamin intakes !
Ingredients
Serves 4-6
– 4 bunches Parsley super super finely shredded
– 1 bunch mint super super finely shredded
– 3 super finely sliced green onions
– Optional 1/2 red onion diced super thin
– 2 large ripe tomatoes finely chopped and deseeded
– 1/4 cup super fine Bulgur
– Juice of 2 lemons
– 1/4 cup EVOO
– Salt and pepper to taste
Instructions
- Soak the bulgur in water and set aside.
- Mix together all the herbs, tomatoes and onions
- Drain the bugur and add it to the bowl.
- Add the lemon juice, EVOO, salt & pepper then mix all the ingredients thoroughly.
- Taste check and adjust the lemon, salt and pepper if needed.
Your table should always be colorful !
So when planning a single dish meal like a salad, I always ensure I combine ingredients to get a burst of colors and textures that will please our eyes even before we taste it 🙂
Today I made this nice combo of roasted and fresh vegetables, combined with lentils, seeds and herbs, it was really delicious and you can do it even if you can not cook 🙂
Recipe below if you want to try it.
Don’t hesitate to share your comments if you give it a go.
Recipe:
- 3 cups pumpkin cut in medium chunks (you can leave the skin if organic)
- 2 cups beetroot cut in medium chunks
- 3 red onions sliced in 6 parts
- 1, 5 cup cooked puy lentils
- 3 cups kale
- pickled onions (optional but real nice twist)
- a good handful coriander
- vegetarian: crumbled blue cheese / vegan: marinated crumbled tofu or vegan cheese
- roasted pepitas
Coat your pumpkins, beetroots, red onions with 2 tbsp olive oil, salt, pepper and 1,5 tbps cumin (you can add an additional 1 tsp turmeric on the pumpkin). Roast in the oven for approx 30 min, 180°C.
Once the vegetables have cooled down, dress your plate with all the veggies, top with the herbs, pickled onions, cheese and roasted pepitas. Drizzle with a dressing made of 2 tbsp apple cider vinegar and 3 tbsp olive oil.
Add a pinch of salt and cracked pepper according to taste