Witlof Cups with Walnut Tabouleh

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

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<

Starter
Gluten-free
Drinks
Vegan

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