It's fresh, light, healthy and full of wholesome ingredients - what's not to love?! This is my version of the famous tabbouleh recipe, which is vegan and super easy to make. Serve it as a side salad, main dish or filling for a fresh, warm pita.
Ingredients for the salad
1/2 vegan stock cube
1 x bunch Curly-leaf Parsley, washed and chopped
1 x bunch Flat-left Parsley, washed and chopped
2 Truss Tomatoes
A handful of mint, roughly chopped
2 scallions, thinly sliced
Ingredients for the dressing
1 tbs olive oil
The juice of 1/2 a lemon
The juice of 1/4 a lime
2 tsp apple cider vinegar
1/2 tbs pomegranate juice, or to taste
Salt and pepper, to taste
Instructions for the salad
Set aside a large bowl.
In a small saucepan, combine freekeh, water and stock cube and cook over a low heat until all liquid has been absorbed. Set aside to cool.
Place parsley, tomatoes, mint and scallions into prepared bowl, then add cooled freekeh.
Instructions for the dressing
Mix all ingredients in a small bowl, then just before serving, pour over the salad and toss to combine.
Store the salad in an airtight container in the fridge.