Spring tabbouleh
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 300 g quinoa
- 200 g cherry tomatoes
- 150 g rocket
- 150 g green beans
- 150 g small new carrots
- 100 g baby corn
- 100 g sugar snap peas
- 10 round or elongated radishes
- 1 shallot
- 2 c. a tablespoon of mild-flavoured olive oil
- 1 c. tablespoon of vinegar
- Salt (pepper)
Tip
For this lovely, colourful spring tabbouleh, we suggest using a mild olive oil for its smoothness, its aromas of (dried, ripe) fruit and its subtle vegetal notes.
Instructions
- Cook the quinoa (follow the instructions on the packet).
- Wash and sort the sugar snap peas, green beans and baby sweetcorn (if using fresh ones). Bring a large saucepan of salted water to the boil and cook the green beans, sweetcorn and sugar snap peas for 8 to 10 minutes. Drain everything, reserving the cooking water.
- Wash and peel the carrots. Cook them for 10 minutes in the water used to cook the beans.
- Drain. Cut the carrots, snow peas and green beans into chunks and set aside.
- Wash the radishes, then slice them into rounds.
- Wash and dry the rocket.
- Peel and chop the shallot, place it in a bowl with the mild-flavoured olive oil and vinegar, then whisk. Season with salt and pepper to taste.
- Place all the ingredients in a salad bowl, pour over the dressing and toss. Serve.
Tip
For this lovely, colourful spring tabbouleh, we suggest using a mild olive oil for its smoothness, its aromas of (dried, ripe) fruit and its subtle vegetal notes.
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