How to make tabbouleh in 20 minutes

For a taste of the Middle East, try this modified version of a classic dish. Replace the usual bulgur wheat with potatoes for a hearty yet still healthy fresh alternative

Tabbouleh

Preparation: 10 mins
Cook: 10 mins

Serves 4

400g potatoes, cut into small dice
50g chopped fresh parsley
30g chopped fresh mint
1 bunch of spring onions, sliced
½ cucumber, peeled and diced
4 tomatoes
3tbsp olive oil
Juice and zest of a lemon

To serve

8 lamb chops
1tbsp olive oil
1tsp chopped rosemary
Pitta bread

Bring a pan of water to the boil and cook the diced potato until just tender, 10 minutes or so. Drain and leave to cool.

Meanwhile take a large mixing bowl and add the chopped parsley and mint along with the cucumber, spring onions, olive oil and lemon zest and juice. Mix really well.

Bring a small saucepan of water to the boil. Make a little cross in the tomato and cook in the boiling water for about 20 seconds, refresh in cold water. The skin should now peel off really easily. Cut the tomato into four and remove the seeds.

Cut the remaining tomato flesh into dice and add to the herbs. Finally add the cooked diced potato and give everything a good old mix with a little salt and pepper. Serve with grilled rosemary lamb chops and warm pitta bread.

Recipe from lovepotatoes.co.uk