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Vegan, Gluten Free

Elevated tabuleh

30 mins
Easy
4 Servings

This delicious summer salad is super simple to make and complements a number of dishes: lamb chops, crumbly feta cheese or an oily fish fillet like mackerel. Or you could just eat it on its own. The main constituent is quinoa rather than cracked buckwheat.

Brilliant Bases Used In This Recipe
Aromatic Nage
Bone Marrow Broth
About This Recipe

This delicious summer salad recipe is super simple to make and a great accompaniment to a number of dishes: lamb chops, crumbly feta cheese, seared tofu or an oily fish fillet like mackerel. Or you could just eat it on its own. The main constituent is quinoa rather than buckwheat, which you’d normally find in a tabuleh.  


Why quinoa? Well, it’s the least allergenic of all grains and is widely considered a superfood as it’s high in protein and a great source of magnesium and zinc. We’ve taken that and fortified it with our Aromatic Nage Brilliant Base, but you could equally use our Bone Marrow Broth, our Roast Root Vegetable Stock, our White Vegetable stock. All will add flavour and nutrition, but please don’t not make it if you have none of the above, use a regular stock cube instead.  


Additional nutritional benefit comes in the way of tomatoes prepared concasse style (see the skills video below), parsley (see the other skills video), olive oil, smashed broad beans and mint. Serve with lamb cutlets, feta or as a side to oily fish such as mackerel.  


The dish is also gluten-, dairy- and nut-free.

Video
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Ingredients

  • 100g/4oz quinoa 175g/6oz BB Aromatic Nage (or other stock – see below) 

  • 75g/2.6oz broad beans 

  • 2 x large tomatoes 

  • 75g/2.6oz cucumber 

  • 3 spring onions finely sliced 

  • 4tsp finely chopped parsley 

  • 4tsp fresh coriander 

  • 5tsp extra virgin olive oil 

  • 5tsp smashed garlic 

  • 2tsp English radish 

  • Juice and zest of half a lemon

Nutrition Per Serving

Calories

220

Fats

12G

Carbs

24G

Protein

7G

Method

  1. Rinse the quinoa under a tap and dry thoroughly as per the video

  2. Add a little olive oil to a deep pan and lightly toast the quinoa

  3. Flood with the stock and bring to the boil 

  4. Place a lid over the pan and reduce the heat to a simmer

  5. Simmer gently for 10-12 minutes until almost all the liquid has been absorbed, remove from the heat and leave to stand for two minutes

  6. Prepare the tomato concasse and the parsley/coriander as per the skills videos below

  7. Peel, de-seed and cube the cucumber

  8. Finely slice the spring onions

  9. Smash and finely slice the garlic

  10. Finely slice the radish

  11. Add all the ingredients to a bowl and mix thoroughly

  12. Add the quinoa when cooled and mix

  13. Drizzle with a little olive oil and serve

Method
Ingredients
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