"I call this fake tabbouleh because it doesn't have any burghul in it as you'd normally expect. Instead I've used amaranth, a grain that's as ancient as that other superfood, quinoa. It has an unusual slippery texture that I love and it's full of flavour, too. Everyone has their own version of tabbouleh; this is mine."
- 300 gm amaranth grains (see note)
- 2 tbsp extra-virgin olive oil
- 1 tsp aged red wine vinegar
- ¾ cup (loosely packed) flat-leaf parsley, coarsely torn
- 1 cup (loosely packed) coriander, coarsely torn
- 1 Lebanese cucumber, seeds removed, diced
- 80 gm grape tomatoes, halved
- 50 gm thick plain yoghurt
- 2½ tsp ground cumin
- 1Bring a saucepan of water to the simmer over medium heat, add amaranth, cook until just tender (8 minutes; do not boil), drain, rinse under cold water, then drain again. Set aside.
- 2Meanwhile, for cumin yoghurt, combine ingredients in a bowl, season to taste and set aside.
- 3Combine oil, vinegar and lemon juice in a bowl, season to taste and set aside.
- 4Combine amaranth, herbs, cucumber and tomato in a bowl, drizzle with a little dressing, season to taste and toss lightly to combine. Scatter with fried shallots, top with cumin yoghurt and serve.
Note Amaranth grain is available from select health-food shops. Fried shallots are available from Asian grocers.