Vegan Tabbouleh Dinner Salad Recipe

About this recipe

A refreshing and vibrant Middle Eastern-inspired salad, perfect for a light yet satisfying vegan dinner. Packed with fresh herbs, vegetables, and zesty flavors.

Ingredients

• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Piece Cucumber 1Pc
• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 350G Natoora Large New Season Unwaxed Lemons
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Forest Whole Foods Organic White Quinoa
• 1 Bunch Spring Onions 1 Bunch
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 60G Little Leaves Lambs Lettuce

Instructions

1. 1. Wash 1/2 cup fine burghul thoroughly under cold water and drain well. Place it in a large bowl.
2. 2. Squeeze out any excess moisture from the burghul by cupping your hands and pressing firmly.
3. 3. Finely chop 2 tomatoes, 1 cucumber, 1 green onion, 4 sprigs of parsley, and 1/2 sprig of mint. Add them to the bowl with the burghul.
4. 4. In a small bowl, whisk together 1/2 cup olive oil, the juice of 1 lemon, 1 tablespoon salt, and 1/2 teaspoon pepper until well combined.
5. 5. Pour the dressing over the burghul and vegetables. Mix thoroughly to combine all the flavors.
6. 6. Allow the burghul to soak and absorb the dressing for about 1 hour at room temperature.
7. 7. Serve the tabbouleh over fresh green lettuce leaves for added crunch and freshness.
8. 8. Enjoy as a light dinner or pair with tender grape leaves for a complete meal.