Tabbouleh Salad
 
 
Raw & Vegan Culinary Course
Author:
Ingredients
  • 3 Roma Tomatoes, chopped finely (keep juice)
  • 2 Red Onions, diced finely
  • 1 Small Lebanese Cucumber, diced finely
  • 1 Bunch Curly Parsley
  • 1 Bunch Coriander
  • 1 Bunch Mint
  • 1 Lemon, juiced
  • 2 C Brazil Nuts
  • ¼ C Olive Oil
  • 3 t Cumin Powder
  • 2 t Apple Cider Vinegar
  • 2 t Sumac
  • 1 t Garlic, finely grated
  • 1 t Coriander Powder
  • ¾ t Sea Salt
  • ¼ t Black Pepper
  • Generous pinch of cayenne pepper or ¼ t chopped red chilli
Instructions
  1. Chop all stems off fresh herbs and discard, then place in a food processor with lemon juice, apple cider vinegar and dry spices.
  2. Pulse until herbs and Brazil nuts are chopped but not too fine. Ideally you want your Brazil nuts to resemble bulgur wheat.
  3. Transfer herb mixture into a large bowl and add chopped tomatoes (and tomato juice), diced onion, cucumber, salt, cayenne, pepper and oil.
  4. Toss through and drizzle with a little extra olive oil when serving.
Notes
Nearly everyone loves a fresh salad during summer but often we tend to stick to the same salad recipe day in, day out. This tabbouleh incorporates the citrus flavour of the Middle Eastern spice - sumac. It also substitutes traditionally used bulgur wheat for Brazil nuts (gluten free). Add it to wraps and antipasto platters or simply enjoy a bowl on its own.

The flavour/sweetness of your tomatoes really enhances this dish so choose the best tomatoes you can find. Small cherry tomatoes are a delicious alternative to Roma's in this recipe - simply chop them in half. You could also add some fresh lemon zest to 'dial up' the flavour if you choose.

If you'd prefer a nut-free version of this recipe, try using quinoa instead of Brazil nuts. Just remember to soak your quinoa overnight (to sprout) before cooking. From our experience, the easiest way to cook quinoa is in a rice cooker :)
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/tabbouleh-salad/