Potato-style Tabbouleh
- Prep in:
- 10 mins
- Cook in:
- 10 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 444 | |
| Energy (KJ) 1856 | |
| Fat 23.5g | 33% |
| Saturated Fat 6.8g | 34% |
| Total Sugars 4.9g | 5% |
| Salt 0.3g | 5% |
Method
- Bring a pan of water to the boil and cook the diced potato for 10 minutes, or until just tender. Drain and leave to cool.
- Meanwhile take a large mixing bowl and add the parsley, mint, cucumber, spring onions, olive oil and lemon zest and juice. Mix well.
- Bring a small saucepan of water to the boil. Make a little cross over the top of the tomato and cook in the boiling water for about 20 seconds.
- Transfer and refresh in cold water, The skin should now peel off really easily. Cut the tomato into 4 and remove the seeds.
- Cut the remaining tomato flesh into dice and add to the herbs. Finally add the cooked diced potato, season and mix well.
- Serve with grilled rosemary lamb chops and warm pitta bread.
Ingredients
400g potatoes, cut into small dice
50g freshly chopped parsley
30g freshly chopped mint
½ cucumber, peeled and diced
1 bunch of spring onions, sliced
3 tablespoons olive oil
Zest and juice of 1 lemon
4 tomatoes
To serve:
8 lean lamb chops
1 tablespoon olive oil Save and publish
1 teaspoon freshly chopped rosemary
Pitta bread, to serve
