Our version of the classic Middle Eastern 'tabbouleh' is the perfect accompaniment to lamb. We've used lentils instead of bulgar wheat to pack in another portion of your 5-a-day but if you're making it for a large crowd, simply make some bulgar wheat or cous cous and mix it through.
LENTIL TABBOULEH - Serves 2
- 80g dried puy lentils
- Half a small carrot, finely diced
- Half a small onion, finely diced
- 2 large handfuls of cherry tomatoes, halved
- Half a cucumber, cut in half lengthways, deseeded and cut into slices at an angle
- Half a red pepper, finely diced
- Half a yellow pepper, finely diced
- A large handful of radishes, sliced
- Half a pomegranate, seeds removed
- Salt and pepper
- 1 tbsp olive oil
- A large handful of mint, finely chopped
- A large handful of parsley, finely chopped
- 50g feta cheese
Cook the lentils in boiling water according to the packet instructions (they should be just tender and not mushy). When cooked, drain any excess water and season with salt and pepper.
In the meantime, saute the carrot and onion in the olive oil for 20 minutes until soft and sweet. Mix with the cooked lentils together with the mint and parsley.
Just before serving, mix through the cherry tomatoes, cucumber, peppers and radishes and top with the pomegranate seeds and feta.
Serve with a wedge of lemon and some warm flat bread.
Your 5-a-day done!