Tabbouleh recipe by Stuart Bower (Volunteer)
Ingredients For the tabbouleh ½ cup spring onion tops, finely sliced ½ cup nasturtium leaves, chopped ½ cup climbing spinach, chopped ½ cup parsley, chopped ½ cup mint, chopped ½ cup coriander, chopped (optional) 200g tomatoes, finely chopped 200g sweet July-harvested gooseberries 100g cooked kasha (cracked buckwheat) For the dressing ¼ cup olive oil Juice and zest of 2 limes 1 tsp sugar Several fresh basil leaves 2…