Celery tabbouleh

Serve a colourful and tasty collection of salads for family and friends.

Celery tabbouleh


Makes 2-3 cups

1 cup finely diced celery
1 cup cooked cracked wheat
1 cup finely chopped parsley
10 cherry tomatoes, chopped
2 spring onions, sliced
¼ cup finely chopped mint
1 Tbsp pesto [see our recipe]
¼ cup olive oil
¼ cup lemon juice
pinch salt
freshly ground black pepper, to taste


Combine celery, wheat, parsley, tomatoes, spring onions and mint together in a bowl.
Mix pesto, oil, lemon juice, salt and pepper together in a screw top jar, shake well then pour over the vegetables.
Stir well, cover and leave in refrigerator until required.

Images: [see our recipes]
Left top: Lettuce, green beans and cashews
Left middle: Beetroot and cabbage slaw
Top middle: Diced vegetable salad
Top right: Yams and tomatoes
Middle right: Celery tabbouleh
Bottom right: Anchovy and garlic spread

Nutrition Information Panel

Per 100g 100g
Energy 370kj
Protein 1.6g
Total fat 6.6g
- saturated fat 1.1g
Carbohydrates 4.8g
- sugars 1.7g
Fibre 1.9g
Sodium 25mg

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