Tabbouleh is a Middle Eastern classic, usually made with bulgur but I used millet for a gluten free version of the dish.

Its main ingredient is usually parsley, but I added an equal amount of mint for the extra freshness. The tabbouleh salad is an explosion of flavours with the sweet and tangy mixing beautifully. It is usually served as a side dish, but it plays a main role in this recipe served with aromatic chicken breast on top.



(serves 3)


For the chicken marinade:
• 2 best quality chicken breasts
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• freshly ground black pepper
• juice of 1 lime

For the tabbouleh:
• 100 g millet
• 300 ml water
• 1/2 tsp allspice
• 1 garlic clove, minced
• juice of 1 lemon
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 10 cherry tomatoes, cut into quarters
• 2 spring onion, chopped
• 40 g fresh parsley, finely chop
• 40 g fresh mint, finely chop
• 30 g pomegranate seeds
• 100 g feta cheese
• 1 tsp black, freshly ground pepper
• sea salt


• Preheat the oven to 170° degrees and line a large tray with a baking parchment.
• In a large bowl (if you are using a stand mixer use the stand mixer bowl) combine the oats together with the buckwheat groats, melted coconut oil, 2 tbsp of honey, sea salt, cinnamon, and vanilla extract.
• Mix until well combined. Pour the mixture onto previously prepared baking tray and use your hands or wooden spoon to spread it evenly.
• Bake for around 20- 25 minutes until golden brown, siring couple of times to make sure granola is baked evenly.
• Let the granola cool completely for around an hour, then add mixed nuts, chia seeds, puffed brown rice and chopped dark chocolate.
• Mix evenly and transfer to a large jar.
• Serve with cold milk or yoghurt.