This is a very simple lunch that it prefect for the hot weather we’re currently having. This is not a strict tabbouleh recipe (which are typically parsley-based with bulgur wheat), but more my interpretation of it. I’ve chosen quinoa as the base because you can easily get it already cooked in packets at your local supermarket, making this a very quick and easy meal to put together. It is the only thing in the dish that is cooked, the rest is raw salad served in the bread of your choosing.
You can enjoy it at home in your garden, or you can make it in the evening and take it into work with you the next day (the flavours are amazing the day after), either way this is a fantastic light meal for any day of the week.
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Kale and Spinach Tabbouleh Sandwich
Ingredients
- 65 g fresh baby spinach
- 50 g chopped kale
- 100 g quinoa cooked
- 2 cloves garlic
- 8 cherry tomatoes quartered (orange rapture are also good)
- 1 medium carrot grated
- ½ cucumber diced
- Handful of coriander chopped
- 4 tbsp vegan yoghurt
- 2 tbsp olive oil
- Salt and black pepper
- 4 Pumpkin seed bread rolls or rolls of your choosing
- 8 baby gem lettuce to serve
Instructions
- Simply put all the ingredients apart from the lettuce and the bread into a large mixing bowl and combine. Cover and leave in the fridge for one hour for the flavours to amalgamate.
- Cut the bread and put a small drizzle of olive oil on each side. Place two gem lettuce leaves on the bottom layer, then put a large spoonful of the tabbouleh onto the lettuce, put on the top layer of bread and enjoy.
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