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Tabbouleh with Chicken and Roast Vegetables

  • 10 minutes
  • 15-20 minutes
  • 4-5
Tabbouleh with Chicken and Roast Vegetables

Tabbouleh - bulghur wheat salad, now prepared in various guises, is a mainstay salad at delicatessen serve-overs. Plump reconstituted cracked wheat tossed with diced tomatoes, onion, parsley and mint is traditionally served with a sharp lemon-juice dressing, giving the finished salad a real bite, especially delicious in summer. The salad hails from the Eastern Mediterranean and other foods can be added to jazz up a basic supermarket tabbouleh. Chopped roasted nuts – pistachio, cashew, almonds – olives, oregano, little chopped preserved lemon, or, to make a one-bowl substantial meal, add roasted vegetables and meat, like chicken or fish and maybe a few rocket leaves for colour; it’s my favourite way to serve tabbouleh.


  • 500-600 grams carrots, pumpkin and/or parsnip, peeled
  • 1 deli-roasted chicken, warm or cold
  • 300-400 grams prepared tabbouleh salad
  • handful fresh mint leaves, torn
  • handful olives
  • ½ cup your favourite vinaigrette


  1. Preheat the oven to 200ºC. Line an oven tray with baking paper.
  2. Cut the vegetables into chunks and toss in a dash of oil then scatter on to the prepared tray. Cook in the preheated oven for 15-20 minutes until tender and well-browned.
  3. Pull the meat from the deli-roasted chicken into chunky bite-sized peices and toss with the roast vegetables, tabbouleh, mint leaves, olives and vinaigrette. Serve warm or cold.

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