Triple tomato tabbouleh
by Jacqueline Meldrum
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Ingredients
Store Cupboard
120g of bulgur wheat, and quinoa
500ml of vegetable stock, made with 1 vegetable stock cube
black pepper to taste
Delicatessen
12 bunches of sun-blushed tomatoes
Oils & Vinegars
1 tbsp of olive oil
Fruit & Vegetables
lemon juice
12 baby plum tomatoes, sliced lengthways
4 tomatoes
2 avocados, sliced into wedges
Salad & Fresh Herbs
1 handful of fresh mint, chopped