Fonio & Mango Tabbouleh

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#Tabbouleh

Preparation time: 10 mins

Servings: 6 persons

Ingredients:

  • 200g Fonio

  • 4 tomatoes (or 1 mango for a fonio & mango tabbouleh)

  • 10 spring onions

  • 2 large bunches of flat-leaf Parsley

  • Bunch of mint

  • 2 large lemons

  • 8 tbsp extra virgin olive year

  • Salt and freshly ground black pepper

Garnish: 1 head Romaine lettuce
Serve as a vegan starter or side to grill aubergine as mains

Method:

  1. Prepare the fonio: Put the fonio into a large bowl. Pour over the boiling water or
    stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all
    the liquid has been absorbed. Separate the grains by roughing them up with a fork.
    Note: Use vegetable stock(vegan friendly) instead of water

  2. Blanch tomatoes in boiling water for 10 seconds, then refresh in cold water, dry and
    peel. Deseed and concasse ( roughly chop), then add to fonio with some of the
    juice. Substitute one large ripe mango instead of tomatoes and follow the instructions above for Fonio and Mango Tabbouleh/Salad.

  3. Slice the spring onions very finely, including all but the very coarsest of the green
    part, and add to the bowl.

  4. Pick parsley and mint leaves and rough chop, reserving few mint leaves for garnish. Add to bowl.

  5. Juice lemons.

  6. Toss salad together with extra virgin olive oil and lemon juice to your taste.

  7. Season with salt and freshly ground black pepper to your taste.

  8. Serve with reserved mint leaves.

Tim Badin