Tabbouleh is a delicious way to eat your greens! Traditionally made with bulgar, parsley and mint, it is just as tasty with the addition of whatever happens to be in season.
Ingredients:
1 cup spelt or wheat berries, or freekeh
1 small fresh onion
1 Persian cucumber
1/2 bunch of kale or collards
1/2 pint cherry tomatoes, halved
1 bunch flat parsley
1/2 bunch fresh mint
1 t mustard
2 T cider or red wine vinegar
4 T olive oil
salt and freshly ground black pepper, to taste
Soak your berries or freekeh for 6-8 hours or overnight.
When you're ready to make the tabbouleh, drain the berries, just cover with fresh water in a saucepan, and bring to the boil.
Simmer for 10 minutes, then remove from the heat.
While the berries cool, chop your veggies and herbs.
Make a simple vinaigrette by shaking together the mustard, vinegar and oil in a jar.
Mix the cooled wheat berries, chopped vegetables and herbs together in a bowl and then pour over the dressing and sprinkle with salt and pepper.
