Tabbouleh with rice and radish
Recipe type: Salads
Serves 1
  • I cup of cooked brown rice
  • Handful of parsley
  • Handful of Coriander
  • 1 xTomato deseeded and chopped into fine squares
  • 8 x Radish, topped and tailed and halved
  • (roasted pine nuts and sunflower as required)
  1. Cook the rice in advance, you need about one cup per person.
  2. Chop the parsley and coriander until very fine
  3. Chop the tomatoes into small squares
  4. Chop the Radish into either halves or quarters depending on the look you want.
  5. Toss the above together in a bowl and serve with pine nuts and sunflower if you wish.
  6. Vinaigrette of your choice.
Recipe by EPJHealth at