Tabbouleh

Tabbouleh recipe
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves 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 until just tender, 10 minutes or so. Drain and leave to cool.

Meanwhile take a large mixing bowl and add the chopped parsley and mint along with the cucumber, spring onions, olive oil and lemon zest and juice. Mix really well.

Bring a small saucepan of water to the boil. Make a little cross in the tomato and cook in the boiling water for about 20 seconds, 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 and give everything a good old mix with a little salt and pepper, serve with grilled rosemary lamb chops and warm pitta bread.

Ingredients

400g potatoes, cut into small dice

50g chopped fresh parsley

30g chopped fresh mint

1 bunch of spring onions, sliced

½ cucumber, peeled and diced

4 tomatoes

3tbsp olive oil

Juice and zest of a lemon

To serve

8 lamb chops

1tbsp olive oil

1tsp chopped rosemary

Pitta bread

400g potatoes, cut into small dice 50g chopped fresh parsley 30g chopped fresh mint 1 bunch of spring onions, sliced ½ cucumber, peeled and diced 4 tomatoes 3tbsp olive oil Juice and zest of a lemon To serve 8 lamb chops 1tbsp olive oil 1tsp chopped rosemary Pitta bread

You may also like

Spanish Style Potato, Prawn and Chorizo Salad Recipe

Spanish Potato, Prawn and Chorizo Salad Recipe

Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!

  • Prep in: 20 mins
  • Cook in: 15 mins
Greek Potato Salad with Lemon Dressing Recipe

Greek Potato Salad with Lemon Dressing Recipe

Bring the taste of the Mediterranean home with this refreshing salad packed full of flavour - ideal for a summer picnic or BBQ.

  • Prep in: 15 mins
  • Cook in: 12 mins
Alex Mackay’s midweek jerk roast chicken & spicy King Edward chips recipe

Alex Mackay’s Midweek Jerk Roast Chicken & Spicy King Edward Chips

"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."

  • Prep in: 10 mins
  • Cook in: 25 mins
Fondant Potato with Poached Salmon and easy Beurre Blanc

Fondant Potato with Poached Salmon and easy Beurre Blanc

Fondant Potato with Poached Salmon and easy Beurre Blanc

Master your french culinary skills with this indulgent fondant potato and poached salmon recipe. Served with an easy Beurre Blanc sauce, this tasty dish is perfect for enjoying yourself or impressing your friends!

  • Prep in: 10 mins
  • Cook in: 35 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union