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.
