Tabbouleh Salad

A simple salad from The Levant.

Simply chop and combine together:

• One Onion.
• One Cucumber.
• Two Green Chilies.
• Three Tomatoes.
• Lots of Coriander.
• Lots and Lots of Mint.
• Lemon juice is optional.
• Season with salt and pepper.
• Some pitted Olives.

Filler:

• Popped Amaranth Seeds. Simply toss in, one teaspoon at a time of amaranth seeds into a hot pan. They will pop up like popcorn. The actual Tabbouleh recipe calls for Bulgur Wheat, but this is a very healthy alternative.

Stylize:

• Serve with grilled eggplant slices. Thinly cut eggplant slices, coated with olive oil, chopped garlic and salt. Into the oven at 200C for about 20 mins on heat from both sides, followed by 5 mins of heat only from top.
• Roll these eggplant slices and add in a few drops of greek yogurt and pomegranate.

Enjoy a super light and very healthy salad.