Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: tomatoes, cucumbers, spring onions, garlic, parsley, mint, lemons
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
Tabbouleh needs plenty of parsley. When ready to serve, the mixture should look brightly coloured with the red of the tomatoes and the green of the herbs. Use it to fill pita pocket breads and then add some falafel, lamb burgers or labna balls.
Hint: For a gluten free option use quinoa or brown rice.
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