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