2 cups (200 g) cherry tomatoes, seeded and diced, with a few tomatoes quartered
Zest and juice of 2 lemons
Salt and pepper, to taste
Extra virgin olive oil
Two 4.2-ounce (120 g) tins of sardines in olive oil, drained
How to prepare
1 serves 2 as a lunch or main course!
1 Cook the quinoa according to the package directions. Set aside and leave to cool.
2 Put the parsley, mint, scallion, jalapeño, and diced tomato into a large bowl and stir in the
cooked quinoa. Add the lemon zest and juice, season with salt and pepper, and make the
tabbouleh extra creamy with a generous splash of olive oil.
3 Top the tabbouleh with the sardine fillets and the quartered tomatoes and serve.