10 MINUTES | FEEDS 4 AS A SIDE

Freestyle cupboard tabbouleh

This freestyle tabbouleh is so simple (it takes only 10 minutes if your legumes and pulses are already cooked) and works well as a packed lunch to take to work or on a picnic.

METHOD

1. Prep all of the ingredients- chop the veg and herbs and crumble the feta.

2. Toss everything together on a platter with the olive oil and lemon juice and season with a good pinch of sea salt & pepper.

INGREDIENTS

2 handfuls cooked quinoa/ rice/chickpeas / beans
2 handfuls cooked split peas/brown/green/puy lentils
4 mixed handfuls herbs & salad/whatever you've got eg parsley /chives /rocket /baby spinach/ lettuce
2 tomatoes or peppers, diced
1/2 cucumber, diced
Handful of raisins or dried fruit or chopped apple / celery
1 juicy lemon or 3 tbsp apple cider vinegar
6 tbsp extra virgin olive oil
sea salt & pepper, to taste
.
Optional
Pinch chilli flakes / dried or fresh oregano/thyme / onion / garlic
2 big handfuls of crumbled feta
Handful of pomegranate seeds