The tabbouleh salad is delicious without any of the extras and makes a wonderfully crisp, slightly peppery salad. The additions make it into a stand-alone meal perfect for lunch or dinner.
1 cup cracked wheat
1 ½ cups boiling water
500 grams medium brussels sprouts
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
handful parsley, chopped
sea salt and ground pepper
250 grams green beans, cooked
4 roasted piquillo peppers, sliced
1 large avocado, quartered
4 soft boiled eggs, peeled
8 fresh dates, sliced
½ cup plain yoghurt
¼ cup toasted mixed seeds
Tabbouleh: Put the cracked wheat and boiling water in a heatproof bowl and cover tightly with plastic wrap. Leave for 20 minutes then tip into a sieve to drain off any excess water. Place in a large bowl.
Trim the stem and remove the tough outside leaves of the sprouts. Slice finely using a mandoline or a very sharp knife.
Whisk the oil, lemon juice and garlic together and season. Pour over the cracked wheat and combine with the shaved sprouts and parsley.
To assemble: Divide the tabbouleh between bowls, if making individual salads. Top with the beans, pepper strips, avocado, eggs and dates. Add a dollop of yoghurt and scatter over the mixed seeds. Serves 4 as a main meal or 6–8 as a side dish.
Pantry note: Jars of roasted piquillo peppers are available in the pickles section from supermarkets.