Fresh Potato Tabouleh served with Melba Toast
Serves: 4
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Directions
- Put the potatoes, into a mixing bowl and mix through the rest of the ingredients.
- Set aside to allow for the flavours to develop.
- Preheat the oven to 180ºC.
- To make the Melba toast, place one slice of bread on a working surface and with a rolling pin, roll until it is flatten.
- Bake for about 2 minutes until golden and crisp.
- Serve the potato tabbouleh with the Melba toast
Ingredients
- 1 Potato, peeled, cubed and blanched al dente
- 3 spring onions, finely chopped
- 2 tomatoes, skinned, seeded and chopped
- 30 ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 30 ml (2 tbsp) fresh mint, finely chopped
- Juice of 1 lemon
- 60 ml (¼ cup) olive oil
- Salt and freshly ground black pepper, to taste
- Melba toast
- 2 sliced brown or white bread, crust removed