This fresh and vibrant tabbouleh salad is full of flavour and packed with natural goodness. Swapping the traditional bulgur wheat with gluten-free, iron-rich fonio makes it just as tasty as the original but more nutritious and easily digestible!
Ingredients:
50g Aduna Fonio Super Grain
120ml water
½ cucumber, finely chopped
2 medium tomatoes, finely chopped
2 spring onions, finely chopped
½ cup parsley, finely chopped
½ tsp dried mint or fresh, finely chopped
½ tsp cumin powder
½ tsp salt
2 tbsp olive oil
a squeeze of lemon
Method:
Place 50g fonio and 120ml water into a bowl. Cover and microwave (800W) for 3 mins. Stir and leave to cool for 3 mins.
Whilst waiting for the fonio to cool, chop all the vegetables and put in a bowl. Add the seasonings, olive oil and squeeze of lemon.
Fluff up the fonio with a fork, then add to the bowl with the veg and mix well.
