OH! Magazine - Australian Version January 2017 | Page 16

( OH YUM )

PHOODIE’S PEA TABBOULEH
Food blogger Phoodie shares her recipe
for a deliciously vibrant pea tabbouleh.

Serves: 8

What you’ll need
4 bunches parsley,
stalks removed, chopped
1 bunch of mint,
stalks removed, chopped
3 Lebanese cucumbers,
deseeded and finely chopped
5 Roma tomatoes,
deseeded and finely chopped
2 cups peas (frozen or fresh)
½ bunch spring onions, finely chopped
Dressing
¾ cup lemon juice
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper

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OH! MAGAZINE ( JANUARY 2017 )

How to make them:
1. Combine all the ingredients into a large bowl and when mixed well,
transfer to a serving platter.
2. To make the dressing, combine all ingredients in a jar and shake
well.
3. Pour dressing over salad, and toss just prior to serving.

YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram