This recipe was created for Blas y Tir using their Welsh produce of Pembrokeshire Potatoes.

‘Thanks to the Gulf Stream, Pembrokeshire’s mild, frost-free coastal climate is perfect for growing Pembrokeshire Early Potatoes. This unique climate and coastal soil work perfectly together, giving our renowned Blas Y Tir Pembrokeshire Earlies their distinctive character and flavour.

Having been grown in the county’s fertile coastal soils since the mid-1700s, our seasonal Pembrokeshire Earlies have a distinctive, strong, earthy, nutty flavour and aroma. The first crop of potatoes is handpicked in May and sold dirty to keep their delicate skin intact.’

Tabbouleh is a classic Middle Eastern salad dish which is predominantly green from the large quantity of parsley in it.  It’s a mix of fresh parsley, mint, tomatoes and spring onions and is usually made with bulgur wheat but this recipe has used freshly boiled, then cooled potatoes, for a variation on the classic, whilst also making it gluten-free.

A simple dressing of olive oil and fresh citrus of lemon juice, this is a lovely salad for the Summer months and can be made ahead of time, making it a great option for picnics and BBQ’s.

Tabbouleh - Parsley, Mint, Potatoes, Tomatoes & Spring Onion

Course: Light Bite, Main Course, Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
Author: Joanne
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Ingredients

  • 15 small potatoes halved
  • 2 large handfuls fresh parsley
  • 1 small handful fresh mint leaves
  • 6 spring onions washed, finely sliced
  • 10 baby, on the vine tomatoes washed, halved
  • 1 lemon - juice only
  • 2 TBSP olive oil

Instructions

  1. Place the potatoes into a pan and cover with water. Bring to the boil then reduce to a simmer for about 10 mins until cooked through. Drain in a sieve then run cold water over them to cool them.

  2. Whilst the potatoes are cooking, prepare the remaining ingredients but finely chopping the parsley and mint leaves, washing a halving the tomatoes and finely slicing the spring onions (including the green ends). Add them all to a large serving bowl with the potatoes and combine gently with your hands.

  3. Next, squeeze the lemon juice over the salad and drizzle the olive oil. Mix again to ensure all the ingredients are covered in the dressing before serving.

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