A Tabbouleh for Romeo



Gluten Free Fresh Tabbouleh

4 servings


  • 150g of quinoa
  • 150g of millet
  • A pinch of pink Himalayan Salt
  • A pinch of green pepper
  • A handful of chia seeds
  • 6-8 little tomatoes
  • Some lettuce leaves
  • Some arugula leaves (rocket salad)
  • A bunch of fresh parsley
  • A bunch of chives
  • A bunch of mint leaves
  • The juice of 2 lemons
  • 3 tbsp of black olive oil

The magic of London has not quite left me but the sky two days ago was as bright as bright can be. Summer’s light flooded the kitchen table when I thought of preparing the meal.

Sherlock, our boldest snail, sprung out of nowhere and made its way to a bunch of mint leaves poking from a basket.

In the depth of light, I surrendered to one simple idea.


A well prepared tabbouleh is as light as light can be – yet, fully nourishing and so easy to cook my children never miss their turn to help me.

First come the grains. Then come the vegetables and herbs. Then come the dressing.

For this recipe, I used millet and quinoa. 300g. Both are gluten free and great for your health. Millet is a cereal rich in nutrients such as phosphorus and magnesium. Quinoa is not a cereal but is also full of nutrients and flavanoids.

Most people rinse the grains and soak them into boiling water for half an hour or so. I prefer to gently roast them a few minutes in a saucepan with a teaspoon of olive oil before adding the boiling water for 15/20mns.  Then I let them cool for a few hours.

Two days ago, I was lucky enough to have leftovers from the previous evening. Quinoa and millet were perfectly cooked and cooled, ready to be dressed for a summer salad.

All I had to do was to slice small and juicy tomatoes, chop lettuce and arugula leaves, chop one garlic clove, a bunch of parsley, chives and generous mint leaves I added to my bowl of grains with a handful of chia seeds.

Then I prepared the dressing. I simply mixed 3 tablespoons of olive oil (Greek and Spanish green olive oils are famous nowadays but, if you can, taste some Portugese black olive oil. My favourite!) and the juice of 2 lemons.

I added the dressing to the bowl, stirred. Then I put the salad (yes, Tabbouleh is an oriental salad) in the fridge for a while before serving it as fresh as possible.

And I enjoyed the light.



The 6′ Salad

Yesterday, I got some last minute work and totally forgot about a friend of mine coming for lunch. I had nothing ready but a pot of germinated brown rice I had cooked the night before for the children. So I made a quick salad with it and decided to call it The 6′ Salad because it was ready in less than 10′. My friend was amazed… and I was even more! Of course, I did not tell her I totally forgot our appointment.


If you are in a rush too, here are the ingredients:

  • A few handfuls of Arugula
  • 1 Cucumber
  • left over of a germinted brown rice meal
  • 1 Greek yoghurt
  • 1 pinch of pink salt
  • 2 pinches of black pepper & pink peppercorn
  • 4 pinches of chia seeds
  • 1/2 lemon
  • 2 tsp of olive oil
  • 1 teaspoon of hyssop



First comes the arugula. Just put a few handfuls of this vibrant salad green rich in antioxidants into a bowl. Add slices of cucumber, a few tsp of cold already cooked germed brown rice (or whatever you’ve got left from the previous meal – pasta, quinoa…).

In another bowl, whisk 1 one Greek yoghurt with salt, pepper, pink peppercorn, a pinch of hyssop, 2 tsp of olive oil and the juice of 1/2 lemon.

Add this light dressing to your salad.

Sprinkle chia seeds all over it.

Serve… and enjoy!