strawberry tabbouleh

packed with

strawberries are in season right now. a great source of Vitamin C and a natural antihistamine strawberries can assist in combating seasonal allergies. this recipe was inspired from the Sprouted Kitchen cookbook as featured in a lovely blog I read called ‘Love and Lemons’

makes 4/6 servings goes great with: grilled halloumi

  • 1 cup of cooked bulghar wheat / quinoa
  • 10-12 strawberries (hulled and sliced)
  • ½ cucumber (peeled & diced with watery core removed)
  • 4 spring onions (chopped)
  • large handful of mint (roughly chopped)
  • large handful of coriander (roughly chopped)
  • juice of 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove (finely minced)
  • sea salt & black pepper

see here for directions on how to cook perfect quinoa

make and do

  • - cook the bulghar wheat or quinoa according to packet instructions.
  • - when cooked set to the side and allow to cool slightly
  • - combine the cucumber, spring onions and herbs in a large bowl with the grain base and stir to mix through
  • - combine the oil, lemon and garlic
  • - add the dressing to the salad and finally season with salt and pepper
  • - toss to distribute evenly
  • - add the strawberries at this final stage and toss through gently as not to squash them!
  • - this keeps for up to 3 days it the fridge
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