Hazelnut Tabouli

This is a nice twist on a traditional tabouli, and dare I say it, even lighter and fresher than the original. Cracked wheat is out, and instead, you get the same result from quinoa without the gluten. We also love making this recipe with red or black rice instead of quinoa. Toasted hazelnuts add a subtle earthiness to the dish, while using lemon zest lifts the fresh flavours. The pomegranate seeds take this recipe to the next level so find the best pomegranates possible. If the mint leaves are delicate and small enough, use them whole. STORAGE Best eaten within 24 hours, but may be stored in an airtight container in fridge for up to 3 days.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using Thermomix®, cook quinoa as in Sweet Potato Kibbeh recipe (page 142, steps 1 and 3) and cool to room temperature. Go to step 3.

Step 2

Place quinoa into a large bowl and cover with warm filtered water. Leave to soak for a few hours. (If you're in a hurry, cover with hot water and soak 20-30 minutes.) Drain through a fine sieve and rinse well. Place soaked quinoa into a heavy-based saucepan, and add 1 cup filtered water. Bring to a gentle simmer, cover and cook for 10 minutes, then turn off heat and allow to sit for at least 5 minutes to finish cooking. Fluff with a fork and cool to room temperature.

Step 3

Set aside a small handful of hazelnuts and pomegranate seeds for decoration.

Step 4

In a large mixing bowl, mix all other ingredients together well, including cooked quinoa.

Step 5

Place in serving bowl, decorate with reserved hazelnuts and pomegranate seeds and serve immediately.