Posted on September 12, 2017
The magic of London has not quite left me but the sky two days ago was as bright as bright can be. Summer’s light flooded the kitchen table when I thought of preparing the meal.
Sherlock, our boldest snail, sprung out of nowhere and made its way to a bunch of mint leaves poking from a basket.
In the depth of light, I surrendered to one simple idea.
A well prepared tabbouleh is as light as light can be – yet, fully nourishing and so easy to cook my children never miss their turn to help me.
First come the grains. Then come the vegetables and herbs. Then come the dressing.
For this recipe, I used millet and quinoa. 300g. Both are gluten free and great for your health. Millet is a cereal rich in nutrients such as phosphorus and magnesium. Quinoa is not a cereal but is also full of nutrients and flavanoids.
Most people rinse the grains and soak them into boiling water for half an hour or so. I prefer to gently roast them a few minutes in a saucepan with a teaspoon of olive oil before adding the boiling water for 15/20mns. Then I let them cool for a few hours.
Two days ago, I was lucky enough to have leftovers from the previous evening. Quinoa and millet were perfectly cooked and cooled, ready to be dressed for a summer salad.
All I had to do was to slice small and juicy tomatoes, chop lettuce and arugula leaves, chop one garlic clove, a bunch of parsley, chives and generous mint leaves I added to my bowl of grains with a handful of chia seeds.
Then I prepared the dressing. I simply mixed 3 tablespoons of olive oil (Greek and Spanish green olive oils are famous nowadays but, if you can, taste some Portugese black olive oil. My favourite!) and the juice of 2 lemons.
I added the dressing to the bowl, stirred. Then I put the salad (yes, Tabbouleh is an oriental salad) in the fridge for a while before serving it as fresh as possible.
And I enjoyed the light.