# summer lunch : my healthy, gluten free and vegan tabbouleh...

It is the perfect time for picnics (especially in this overbearing heat), so here is one of my favorite recipes that you must absolutely add to your picnic basket : revisited tabouleh using Quinoa or Bulgur grain depending on your choice. Easy peasy to make and to transport, this recipe is a much “ lighter” and gluten free alternative to the traditional dish..Prepare it the night before so that the vegetables and the Quinoa (and/or bulgur grains) have chance to soak up the aromas of lemon, mint and olive oil.

Ingredients pour 2 people :

2 lemons /1 avocado/1 quarter of a cucumber/2 large fresh tomatoes/ 1 half an onion
mint or basil leaves depending on your choice
3 or 4 large tbsps of olive oil
Bulgur or Quinoa grains :

=> Either : 1 half sachet of uncooked thin Bulgur grain or natural Quinoa by Cereal bio (leave it uncook, the lemon juice and olive oil will “soak it “.)

=> Or : Cook a large cup of organic Quinoa or Bulgur in 2 large cups of boiling water for 15/20 minutes, until all the water is absorbed, once cooked, leave to cool. I often use the sachets by Cereal bio that I love, but sometimes to vary a little, I prepare myself the Bulgur/Quinoa grains that I buy at an organic store.. Just try both and see what you like the most… If you are in a rush, the sachets are great (personally, I prefer the texture that is much more “consistent”) but if you have more time, it is also worth trying the texture of the cooked grains which are softer once soaked into olive oil and lemon, especially for the Bulgur (and some peoples do prefer this texture..)

Preparation :

In a large salad bowl, add the Quinoa or Bulgur (if it is the sachets, then remember to break up the pieces to avoid lumps).. Cut all the veggies into small dice sized pieces, chop the mint or basil and add to the salad bowl.. Add oil and the juice of 2 lemons (1 and half will suffice if they are large lemons). Mix well, cover and place in the fridge for several hours. To be eaten cold…

For a picnic I put the tabbouleh into Tupperware containers or even better in a large glass jar or in recycled jam pot which gives the whole thing a much more chic and ethical effect (yes I am trying to avoid using plastic which is not always easy).. I put everything into the cooler bag, surrounded by ice packs, and we are ready to go..
For a summer lunch, just put the tabbouleh into little bowls accompanied with small jars of Tzaziki and Gaspacho, germinated seeds and grains, fresh peas and radishes and why not some crisps too ??

Sweet tooth :

For those of us who relish in a dessert after this lovely lunch by the sea, we always treat ourselves to something a little sweet, and on this occasion we tried something that I have always wanted to try (and try again and again) Les Dunes Blanches, have you ever heard of them?

It is specialty of the Cap ferret. Dunes Blanches are basically like small profiteroles, filled with a mixture of whipped cream, and vanilla crème pâtissière (a french cream that is simply divine).. neither healthy not gluten free but so delicious that we have to allow ourselves an occasional treat right ? Of course those of you with gluten intolerance must avoid at all costs, but for the rest of you, if you are stopping by Bordeaux or Cap ferret, do not hesitate to go to this amazing bakery “ Chez pascal” and try his famous Dunes Blanches, they are really really worth the detour….