Freestyle Tabbouleh

by Melissa Hemsley. Serves 2 - 4 people

This freestyle tabbouleh is so simple (it takes only 10 minutes if your legumes and pulses are already cooked) and works well as a packed lunch to take to work or on a picnic. It's a complete meal full of protein, fibre and texture.

• 2 handfuls cooked quinoa/ rice/chickpeas / beans

• 2 handfuls cooked split peas/brown/green/puy lentils

• 4 mixed handfuls herbs & salad/whatever you've got eg parsley /chives /rocket /baby spinach/ lettuce

• 2 tomatoes or peppers, diced

• 2 cucumber, diced

• Celery, sliced

• Handful of pomegranate seeds (optional)

• 1 juicy lemon or 3 tbsp apple cider vinegar

• 6 tbsp extra virgin olive oil

• Sea salt & pepper, to taste.

• Optional: pinch chilli flakes / dried or fresh oregano/thyme / onion / garlic

• 2 big handfuls of crumbled feta
  

Prep all of the ingredients - chop the veg and herbs and crumble the feta.

Toss quinoa/pulses, vegetables and herbs together on a platter with the olive oil and lemon juice, season with a good pinch of sea salt & pepper and top with the crumbled feta or diced tomato.