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Lentil and mixed herb tabbouleh

A refreshing salad to go with our selection of roast dinners. Whip it up for an extra special family meal!

4SERVES
10MIN PREP
SAVE TO MY FAVOURITES COPY LINK PRINT

INGREDIENTS

  • 200g punnet red and yellow small tomatoes, halved
  • 6 baby cucumbers, sliced
  • 400g can brown lentils, drained, rinsed
  • 1 bunch coriander, leaves torn
  • 1 bunch flat-leaf parsley, leaves torn
  • 1 bunch mint, leaves torn
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, crushed
COPY TO CLIPBOARD

METHOD

  1. Combine the tomatoes, cucumber, lentils, coriander, parsley, mint and onion in a bowl.
  2. Whisk the oil, vinegar and garlic in a bowl. Drizzle dressing over salad and toss to combine

 

Serve with any of our roast dinners, for any occasion.

  • 200g punnet red and yellow small tomatoes, halved
  • 6 baby cucumbers, sliced
  • 400g can brown lentils, drained, rinsed
  • 1 bunch coriander, leaves torn
  • 1 bunch flat-leaf parsley, leaves torn
  • 1 bunch mint, leaves torn
  • 3 green onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, crushed
COPY TO CLIPBOARD
  1. Combine the tomatoes, cucumber, lentils, coriander, parsley, mint and onion in a bowl.
  2. Whisk the oil, vinegar and garlic in a bowl. Drizzle dressing over salad and toss to combine

 

Serve with any of our roast dinners, for any occasion.

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