Vegetable and Cereals Tabbouleh
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
1 bag (2kg)
Arctic Gardens Rustic Grain Blend
1 1⁄2 bags (1.5kg)
Arctic Gardens Romanesco Mix
1 cup (250ml) parsley
1 1⁄2 cups (625ml) cilantro
2 cups (500ml) chopped fresh mint
1 1⁄4 cups (300ml) finely chopped red onions
8 to 10 cups (2000ml) finely diced red peppers
5 cups (1250ml) finely diced cucumber
4 mangoes, finely diced
** If you don't have the rustic grain mix, substitute with this: 7 1⁄2 cups (1875ml) water, 2 tsp (10 ml) salt,3 ¾ cups (938 ml) dry quinoa. Follow cooking instructions on package.
Dressing
1 1⁄4 cup (312ml) olive oil
Juice & zest of 5 lemons
2 1⁄2 tbsp (37ml) honey or maple syrup
2 1⁄2 tbsp (37ml) salt
Preparation
1. Preheat combi oven to 300°F (150°C) /100% humidity under grilled mode. Pour the Rustic grain blend into an unperforated, pre-oiled baking tray. The product layer in the baking tray should be 1to 2 inches max . Cook for 7-10 min, stir halfway through cooking. Cool completely and set aside.
2. Steam frozen vegetables until heated through. Let cool and refresh under cold water and drain completely.
3. Place the vegetables in a food processor and chop to a texture similar to semolina.
4. In a large bowl, pour the chopped vegetables and add the Rustic grain blend, herbs (parsley, coriander, mint), red onions,
peppers, cucumbers, mangoes and mix well.
5. Mix all the ingredients for the dressing and add to the vegetable/grain blend, mix well.
6. Serve or chill.
* This tabbouleh can be served warm or cold.
