Potato-style Tabbouleh

Tabbouleh recipe
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 444
Energy (KJ) 1856
Fat 23.5g 33%
Saturated Fat 6.8g 34%
Total Sugars 4.9g 5%
Salt 0.3g 5%

Method

  1. Bring a pan of water to the boil and cook the diced potato for 10 minutes, or until just tender. Drain and leave to cool.
  2. Meanwhile take a large mixing bowl and add the parsley, mint, cucumber, spring onions, olive oil and lemon zest and juice. Mix well.
  3. Bring a small saucepan of water to the boil. Make a little cross over the top of the tomato and cook in the boiling water for about 20 seconds.
  4. Transfer and refresh in cold water, The skin should now peel off really easily. Cut the tomato into 4 and remove the seeds.
  5. Cut the remaining tomato flesh into dice and add to the herbs. Finally add the cooked diced potato, season and mix well.
  6. Serve with grilled rosemary lamb chops and warm pitta bread.

Ingredients

400g potatoes, cut into small dice
50g freshly chopped parsley
30g freshly chopped mint
½ cucumber, peeled and diced
1 bunch of spring onions, sliced
3 tablespoons olive oil
Zest and juice of 1 lemon
4 tomatoes

To serve:
8 lean lamb chops
1 tablespoon olive oil Save and publish
1 teaspoon freshly chopped rosemary
Pitta bread, to serve

400g potatoes, cut into small dice
50g freshly chopped parsley
30g freshly chopped mint
½ cucumber, peeled and diced
1 bunch of spring onions, sliced
3 tablespoons olive oil
Zest and juice of 1 lemon
4 tomatoes
To serve:
8 lean lamb chops
1 tablespoon olive oil Save and publish
1 teaspoon freshly chopped rosemary
Pitta bread, to serve

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