Raw Wheat Free 'Parsnip' Tabbouleh

2 May 2014


A raw twist on the popular middle eastern salad, packed full of healthy herbs, and alkalising veg

 

Ingredients (to serve 4 good size portions)

2 large parsnips, peeled and cubed

1 cucumber

3 large tomatoes – seeded

2 large handfuls of fresh parsley

1 small handful of fresh mint

freshly squeezed juice of 1 ½ lemons

3 tablespoons extra virgin olive oil

salt and fresh ground black pepper to taste

 

Method

  • Put the parsnips in a food processory and pulse a few times until finely chopped to resemble the grains of bulgar wheat. Transfer to a bowl

  • Dice the cucumber and tomatoes and finely chop the herbs. Add these to the bowl and stir well

  • Add lemon juice, olive oil and seasoning to taste – mix well.

  • Leave the salad in the fridge for at least an hour, or ideally overnight, to allow all the flavours to develop

  • Serve as a side, like the picture,  serving it up as a starter on a bed of spinach and little gem lettuce hearts


This recipe is courtesy of Anya Ladra from her book ' Raw Food Detox'