Tabbouleh Salad

• 6 large red, yellow and green tomatoes

• 1 cup sun-dried tomatoes (soaked for 30 mins)*

• 1 medium sized kohlrabi

• 4 small spring onions, white and green parts finely chopped

• 2 bunches parsley, part of the stems removed and chopped

• handful of mint leaves

Start by dicing the tomatoes, you want them to be as finely chopped as possible. Then strain your sun-dried tomatoes and chop them small too. Add the onions, parsley and finely chopped mint leaves. Finally, cut your kohrabi in a food processor into bulgur-like texture. Blend with the rest of the ingredients and serve. You might want to add some lemon or lime juice, but since my tomatoes were lovely and juicy, I did not feel the need to do so. Enjoy!

* I added some sun-dried tomatoes for extra flavour and for the difference in texture.

Posted: 21/02/2020