"Tabbouleh is traditional made from bulgur wheat but it also works well with quinoa, which is much more nutritious and gluten free. Cooking it in vegetable stock instead of water gives it a delicate flavour. Pistachio, pomegranate seeds and pine nuts add nutritional value as well as fabulous textures."
Top Tips: Top with grilled halloumi or tofu and add roasted red or yellow peppers, butternut squash or pumpkin
Reproduced with kind permission from Petronella Ravenshear's The HBD Cookbook published by Harper Collins.