Tabbouleh - Parsley, Mint, Potatoes, Tomatoes & Spring Onion
Ingredients
- 15 small potatoes halved
- 2 large handfuls fresh parsley
- 1 small handful fresh mint leaves
- 6 spring onions washed, finely sliced
- 10 baby, on the vine tomatoes washed, halved
- 1 lemon - juice only
- 2 TBSP olive oil
Instructions
- Place the potatoes into a pan and cover with water. Bring to the boil then reduce to a simmer for about 10 mins until cooked through. Drain in a sieve then run cold water over them to cool them.
- Whilst the potatoes are cooking, prepare the remaining ingredients but finely chopping the parsley and mint leaves, washing a halving the tomatoes and finely slicing the spring onions (including the green ends). Add them all to a large serving bowl with the potatoes and combine gently with your hands.
- Next, squeeze the lemon juice over the salad and drizzle the olive oil. Mix again to ensure all the ingredients are covered in the dressing before serving.
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