Tabbouleh

Serves 4—6

Ingredients:

⅓ cup extra-virgin olive oil (or rapeseed)

3 tablespoons fresh lemon juice

2 garlic cloves, grated

½ teaspoon sea salt

¼ teaspoon ground coriander

Pinch cinnamon

75g finely chopped curly parsley, about 2 bunches

100g diced English cucumber

165g cored and diced tomato

185g cooked bulgur wheat (or quinoa)

40g finely chopped fresh mint

2 shallots, chopped

Method:

In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine.

Season to taste and chill until ready to serve

Add a protein source to make this a well balanced meal - roasted chickpeas make for a nice crunch, marinated tofu, chicken or lamb all pair nicely.