Name: Witlof Cups with Walnut Tabouleh
Prep time: 30 min
Yield: Makes: about 16 cups
Ingredients: 1 handful mint, finely chopped; 60 ml (2 fl oz/¼ cup) lemon juice; 125 ml (4 fl oz/½ cup) olive oil; 100 g (3½ oz) walnuts; sea salt flakes; 2 teaspoons agave nectar, or more to taste; 1 handful flat-leaf (Italian) parsley, finely chopped; freshly ground black pepper; 30 g (1 oz) dried goji berries or chopped dried cranberries; 50 g (1¾ oz/⅓ cup) finely chopped red onion; 1 red apple; about 16 witlof (chicory) leaves

Preparation info

Makes: about
16 cups

Difficulty
Easy

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

These chic little bites make perfect finger food as Mother Nature has provided her own edible crockery. The key to the success of this tabouleh is to chop everything very finely so the flavours really intermingle.

Ingredients

100 g (3½ oz) walnuts
sea salt flakes
1 handful<

Method

Toast the walnuts in a dry frying pan until fragrant, about 3 minutes. Transfer to a mortar, add a pinch of salt and pound to a coarse rubble. Set aside.

Whisk together the dressing ingredients.

Combine the parsley, mint, onion, dried fruit and walnuts in a salad bowl. Core and dice t

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Ingredients

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