I love Tabouli, its simple clean flavours make the perfect accompaniment for a summer BBQ. This version puts a bit of a spin on the classic, removing the gluten and tomatoes making it less inflammatory. I’ve used millet in this salad. I use it in my home cooking quite often because it’s gluten free, easy to digest and high in minerals like manganese, magnesium and calcium. It’s also high in iron and B-vitamins. When cooked it has a grain-like texture; very soft and creamy and similar to couscous. You could change this up depending on what’s in season and looking juicy. Pomegranates are a good substitute for the strawberries
Serves 4 (as a side)
2 cups strawberries
2 bunches parsley
1 ½ cups of millet
2 medium fennel bulbs, fronds reserved
2 cucumbers, skin removed
Juice of 1 lemon
Goats feta, roughly crumbled by hand (optional)
2 tsp balsamic vinegar
1 clove garlic, minced
2 red bullet chillies, finely very sliced (optional)
Salt and pepper to season
COOK THE MILLET
Rinse the millet in a sieve with boiling water, then place in a small saucepan with 2 cups water. Bring to a boil, lower the heat and let gently simmer for 10-15 minutes or until soft and the water has evaporated. Set aside to cool.
PREP THE VEG
I can’t stress enough the importance of consistency when it comes to the slicing element of this salad. Nice, uniform pieces of strawberry and fennel will make all the difference to the appearance of the dish.
Wash the strawberries and fennel well and allow to drain, pat dry with a tea towel if necessary. Remove the green tops from the berries and slice them into even small segments. Place in a bowl and add balsamic vinegar, chilli, garlic and fresh ground pepper.
Remove the fronds from the fennel bulbs and divide into fine strands, set aside.
Cut the bulbs in half vertically then slice finely, preferably using a mandolin. Set aside in a bowl and dowse in juice of half a lemon. Dice the cucumbers to match your strawberries.
Pick the parsley leaves off the stem, chop roughly and toss with the remaining lemon juice.
Place the cooked millet in a large bowl, add the chopped parsley and mix with your hands to make sure it’s well combined. Add all ingredients to the millet mixture and gently fold to combine. Serve!