Potato Tabouleh Salad
400g potatoes (or 6 to 8 potatoes), diced into small pieces
300g tomatoes (or 8 tomatoes), diced finely
½ cucumber, diced
1 cup fresh parsley, chopped finely
¼ cup fresh mint, chopped finely
1 bunch of spring onions, sliced finely
Juice and zest of a lemon
Salt and pepper to season
Optional to serve: Pita Bread (or bread of your choice) and hummus
Bring a pan of water to the boil and cook the diced potato for 10 minutes or until just tender
Drain and put into a large mixing bowl
Add in tomatoes, cucumber, parsley, mint and spring onion. Combine all ingredients. Pour over lemon juice, season with salt and pepper.
We've swapped out the bulgur wheat that is used in traditional tabouleh for potato, making this salad gluten free + paleo friendly, and in our opinion, a lot tastier. If you want to go one step further, boil the potatoes and then grill them on the BBQ to get them crispy and crunchy... ahhh drool! The big advantage of getting carbohydrates from potatoes rather than pasta, rice or bread, is that potatoes also contain many other vital nutrients, and we leave the skin on for a source of fibre. Don't be afraid of potatoes, they are a fantastic food and we are lucky to live in a country full of many potato growers so you can guarantee that what you are buying is fresh and made with love! For more potato recipes head to the 5+ A Day website.