Dinner · Lunch


This is our take on the classic Tabbouleh with a little variation

 Ingredients Measurements  Amount
Spinach Cup 1
Extra Virgin Olive Oil Tbsp 1
Sainsbury’s Quinoa, Freekah Bulgur Wheat 300g * Can use any grain Cup 1
Parsley Cup 1
Lemon Medium 1/2
Seasonings- Sea/Himalayan Salt, Crushed Black Peppercorn n/a To taste
Tomato Medium 1
Mixed Peppers Medium 1/2 each


  1. Dice Cucumber, Tomato, Onion, Peppers* and Chop Parsley & Spinach
  2. Toss in a bowl
  3. Squeeze half a lemon
  4. Add salt & pepper
  5. Drizzle with Extra Virgin Olive Oil
  6. Wash and Boil some grains according to pack instructions
  7. Cool and add the desired amount to salad
  • We added some Olives and Hummus (not pictured)



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