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Ingredients · Serves 4

• 250 grams (one packet) Bontasana Sorghum Maccheroni
• 150 grams red and yellow cherry tomatoes
• 50 grams carrots
• 50 grams cucumber
• 30 grams red spring onions
• 30 grams fresh basil leaves
• 30 grams lemon juice
• 30 grams extra virgin olive oil
• salt to taste

Wash all vegetables, and peel the carrots. Finely dice the cucumber, carrots and red spring onions, cut the tomatoes into quarters.

Put all the vegetables into a large bowl, season with oil, lemon juice and salt, mix and leave to marinate in the refrigerator.

In the meantime, cook the Sorghum Maccheroni in plenty of boiling water, drain when al dente.

Tear the basil leaves and add to the marinated vegetables.

Fold all the ingredients together well then add the Maccheroni. Mix again and leave the Sorghum Maccheroni Tabbouleh rest for 4-5 minutes before serving.

Recipe by Francesca Bettoni
Beauty Food Blog