Spring vegetable tabbouleh

Serves

4 People

Cooking Time

45 minutes

Season

Spring

Summer

Dietary

Vegetarian

Vegan

This a great recipe for making the most of what is in season in spring. Packed with healthy grains, spring herbs, mangetout peas and spring onions that we are harvesting lots of at the farm at the moment!

Ingredients

100g Bulgar Wheat
100g Quinoa
1 bunch of Spring Onions (finely chopped)
150g Mangetout (finely chopped)
80g Parsley (finely chopped)
80g Mint (finely chopped)
2 Lemons
Olive Oil (good glug)
Salt and pepper

Method

Step 1.

Firstly steam your bulgar and quinoa. Place in a pan with a tight fitting lid, top up with water so the water sits about half an inch over the grain. Heat up on a medium heat. Once it starts to boil, stir well and put on the lid and then cook on a low heat for 5 mins. Switch off the pan, keep the lid on and leave to sit until cool.

Step 2.

In a large bowl place the Spring onions, Mangetout, Herbs and the zest and juice of 2 lemons and a good glug of olive oil. Season to taste with salt and pepper. Mix well and leave to sit until the grain has cooled down.

Step 3.

Once the grain is cool enough, mix it all together well. Taste for seasoning again. Great as a lunch on it’s own or serve with some roast veg and grilled halloumi for a larger meal.