We are always coming up with ways to use more tahini, lemon and fresh herbs in our recipes. This is our version of tabouleh, a classic dish made with earthy parsley, refreshing mint, and chewy bulgur wheat.

Recipe adapted from The Living Kitchen, Robinson £18.99

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Ingredients

Name: Quinoa Tabbouleh
Ingredients: 85g quinoa 250ml water 50g finely chopped flat-leaf parsley 12g finely chopped fresh mint 150g halved cherry tomatoes 150g finely diced cucumber 4 tbsp fresh lemon juice 2 tbsp extra-virgin olive oil ½ tsp sea salt and pepper Tahini lemon zest Dressing 1 small garlic clove, minced 55g tahini 3 tbsp extra-virgin olive oil 2 tbsp fresh lemon juice ¼ tsp sea salt

85g quinoa

250ml water

50g finely chopped flat-leaf parsley

12g finely chopped fresh mint

150g halved cherry tomatoes

150g finely diced cucumber

4 tbsp fresh lemon juice

2 tbsp extra-virgin olive oil

½ tsp sea salt and pepper

Tahini lemon zest Dressing

1 small garlic clove, minced

55g tahini

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

¼ tsp sea salt