Yes, we know, the authentic Lebanese dish, Tabbouleh contains bulgur, a pre-cooked cracked wheat, so is definitely out of bounds for the gluten intolerant. Despite that it is possible to take the other basic ingredients and create a nutritious refreshing salad that can be mixed with a variety of other ingredients to add interest and texture.
I won’t lie, your sharpest knife is going to get quite a lot of exercise – the salad is best if the ingredients are finely cut rather than roughly chopped, and take a bit of time to put together – but it is otherwise incredibly straightforward.
The quantities of ingredients are all fairly adaptable. we tend to use colour as a guide. we start with the onion and add the others and mix until it looks attractive and balanced.
As far as the additional ingredients are concerned, what we look for are those that will complement the basic ones. The list below isn’t exhaustive and is open to experimentation. If you want to add quinoa it would be best to set that to cook first.
1 medium red onion, diced
A third of a cucumber, diced
8 small tomatoes (organic if possible), diced
handful of curly parsley (Italian parsley can be substituted)
juice of a whole large lemon
a few glugs of olive oil
Additions:Crushed or chopped garlic
Quinoa, or two or three tablespoons of organic flax seeds
Broccoli, blanched and cut into very small florets
Toasted pine nuts
Baby asparagus or green beans lightly cooked and cut on the diagonal