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.
Another pesto recipe ! Yes, yes ! You can never have enough pesto options, and this one is GF, NF and vegan ! Try it on your pasta or as your sandwich base and let me know if it was not worth trying this variation 🙂
Recipe just below !
INGREDIENTS (makes 1 cup)
- 1 garlic clove minced
- 2,5 cups packed fresh basil shredded
- 1 cup Italian chopped parsley
- 1/2 cup oven roasted pumpkin seeds (15 min 180° oven)
- 1/3 cup extra virgin olive oil
- 3 tsp white wine vinegar
- Good pinch of salt
- Red chili flakes according to your spice tastebuds 🙂
DIRECTIONS
- Combine garlic, basil, parsley, roasted pepitas, olive oil and vinegar in your high speed blender.
- Blend until smooth, but still a bit crunchy (lovely crunch bite 🙂 add chili flakes, and add salt and cracked pepper according to taste.
- If needed add a bit more vinegar if you want it tangier.
- Transfer to an airtight container and keep in the fridge for 4/5 days or freeze if you are not going to eat it all.
I have always loved pesto. But I can still not figure out why I used to buy it !
It is so easy to make and so much healthier. In this one, only 5 ingredients and mostly herbs and nuts.. !
Also, since I have found out about vegan pesto, I rarely make the cheese version and use nuts and nutritional yeast to create great vibrant green spreads to eat on my toasts, rice or pasta.
If you have 5 min, a bunch of parsley and some nuts in your fridge you can make this one now !
Give it a try by following the link below, and let me know how you liked it 🙂