Another tabbouleth

This fresh, zingy (and gluten-free) salad is good with almost anything off the grill or barbecue.  It’s an adaptation of a classic Middle Eastern Salad you will find from Israel to Lebanon and it’s slightly different from the other tabbouleth recipe on this blog.  So you can mix and match ingredients.  I love to eat this with chicken pieces baked in aromatic spices and garlic (also on blog), lamb grilled with spices or (for a vegetarian option) some felafels.  You can make this tabbouleth hours in advance – handy if you are feeding a big crowd.  Leftovers keep for several days in the fridge (cover the bowl with cling film to stop everything drying out.

For  4 big eaters

110g whole millet grain
175g red onions
225g tomatoes
110g red, yellow or green peppers
Large bag/bunch fresh coriander, chopped
Large bag/bunch parsley, ideally flat leaf, chopped
(OR if you only have one herb to hand, use two large bags/bunches)
3 tbs extra virgin olive oil
3 tbs lemon juice
Freshly ground black pepper
Generous pinch Atlantic sea salt/Himalayan salt

1. Put the millet in a small saucepan with double its volume of boiling water (e.g. if using half a mug of millet, use a whole mug of water).  Cook 8 mins, covered with a lid until the water has been absorbed and the millet is fluffy.  Remove from the heat.
2. Meanwhile, peel and chop the onions, chop the tomatoes and de-seed and chop the peppers finely and place in a large bowl with the millet.
3. Mix around a bit to allow the millet to cool before adding the herbs, lemon juice, olive oil and seasoning.
4. Mix well and ideally allow to stand for at least half an hour for the flavours to develop.

Tip:
If you find you can’t eat or really don’t like raw onion, soak the chopped onions in the lemon juice for 20 minutes before you add anything else.  This takes their heat away completely.

Why this is good for you:
Coriander, parsley, lemon juice and olive oil are packed with substances that help boost good bacteria in your intestine (essential for digestion, clear skin and even stress management).  They are strongly antioxidant and anti inflammatory which means they help delay the visible signs of ageing.  Red onions contain quercitin, which has an anti-allergy effect.  Raw peppers are one of nature’s richest sources of vitamin C.  Vitamin C has an anti-histamine (anti-allergy) effects and helps keep your skin and connective tissue strong.  Did you know that adding just 2 daily extra servings of brightly coloured fruits and vegetables gives your skin a golden glow within 6 weeks and also helps prevent sunburn.  What’s not to like…