Parsnip Tabboluleh

Tabbouleh is a popular Middle Eastern salad made with bulghur wheat. In this clever wheat-free version, parsnip successfully replaces the bulgur but you don't lose any of the fresh flavours from the herbs and lemon juices.

Mint is a herb with a cool, rich pungent flavour and aroma. Mint may help with indigestion and headaches.  It is an excellent source of Vitamin C, which helps to boost the immune system.


  • 2 large parnsips, peeled and cubed
  • 1 cucumber
  • 3 large tomatoes, seeded
  • 60g/2 large handfuls of fresh parsley
  • 1 handful of fresh mint
  • Freshly squeezed juice of 1.5 lemons
  • 3 TBSP olive oil
  • Sea Salt and freshly ground black pepper


  1. Put the parsnips in a food processor and pulse a few times until finely chopped to resemble grains. Transfer to a bowl.
  2. Dice the cucumber and tomatoes and finely chop then herbs.  Add to the bowl and stir together.
  3. Add the lemon juice, olive oil and salt and pepper to taste, mix well.
  4. Leave the salad in the fridge for at least an hour, or overnight if possible, to allow the flavours to develop.