A refreshing salad to go with our selection of roast dinners. Whip it up for an extra special family meal!
Sides and Sauces
Lentil & Mixed Herb Tabbouleh
4SERVES
10MIN PREP
- 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
- Combine the tomatoes, cucumber, lentils, coriander, parsley, mint and onion in a bowl.
- 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
- Combine the tomatoes, cucumber, lentils, coriander, parsley, mint and onion in a bowl.
- 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.
You might also like…
Recipe saved to My Favourites
Link copied to clipboard
Copied to clipboard