Steve’s Eats: Take on Tabbouleh- Dinkel Wheat, Summer Vegetables, Tomatoes, Parsley & Mint

Tabbouleh is Lebanese in origin, and usually consists of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil. I have used Dinkel Wheat, more commonly known as spelt, as healthy grain with lower gluten content than normal wheat and has a higher mineral content…



60g dinkel wheat (spelt)

10g peas, cooked

10g broad beans, cooked

5g spring onions, angle cut

1 asparagus stalks, cooked and cut the same size as the broad beans

20g Heritage tomatoes, small dice

¼ lemon

10ml rapeseed oil

3g mint, picked, finely chopped

3g parsley, picked, finely chopped




Cook the spelt in boiling water with a little rosemary and olive oil until just cooked through.

Drain and mix while warm with lemon juice olive oil, salt and pepper.

Mix the peas, broad beans, asparagus, spring onions,  chopped mint, and parsley with the spelt correct the seasoning and add a little more rapeseed oil if needed.

To steve, take the tabbouleh and turn into a small bowl, leaving it rustic as it falls into the bowl.