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Pembrokeshire Earlies Tabbouleh

Potato Tabboulah

Pembrokeshire Earlies Tabbouleh

Tabbouleh is a classic Middle Eastern salad dish which is predominantly green from the large quantity of parsley in it. It’s a mix of fresh parsley, mint, tomatoes and spring onions and is usually made with Bulgar Wheat but this recipe has used freshly boiled, then cooled potatoes, for a variation on the classic, whilst also making it gluten-free.

Time: 

15Min

Serves: 

4

Ingredients

  • 15 Pembrokeshire Earlies, halved
  • 2 Large handfuls Fresh Parsley
  • 1 Small handful of Fresh Mint Leaves
  • 6 Spring Onions, washed & finely sliced
  • 10 Baby Vine Tomatoes, washed & halved
  • 1 Lemon, juice only
  • 2 tbsps Olive Oil
Potato Tabboulah

Method

  1. Place the potatoes into a pan and cover with water. Bring to the boil then reduce to a simmer for about 10 mins until cooked through. Drain in a sieve then run cold water over them to cool them.
  2. Whilst the potatoes are cooking, prepare the remaining ingredients but finely chopping the parsley and mint leaves, washing a halving the tomatoes and finely slicing the spring onions (including the green ends). Add them all to a large serving bowl with the potatoes and combine gently with your hands.
  3. Next, squeeze the lemon juice over the salad and drizzle the olive oil. Mix again to ensure all the ingredients are covered in the dressing before serving.

Top Tip

A simple dressing of olive oil and fresh citrus of lemon juice, this is a lovely salad for the Summer months and can be made ahead of time, making it a great option for picnics and BBQ’s.

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