Tabbouleh Salad pic

This month’s recipe is provided by Stable Diet, Ger and all the staff at Only Natural have been delighted to work with Katherine and her team for the past twenty years. Read on to find out the story in Katherine’s own words.
Twenty years ago, following a conversation in Only Natural about wholefood ingredients, Gerald ordered his first carrot cake and malted grain scones from me, which brought about the beginning of Stable Diet.
It is hard to believe it is so long ago and yet, if we pause and look at both businesses, we have come a long, long way from there to here!!
Thanks to Gerald, natural wholefood ingredients became available in Wexford and today, Stable Diet continues to base all their products on these ingredients, remaining true to our motto “Nature Knows Best”.
Only Natural stocks our three varieties of Toasted Breakfast Cereal, including our delicious new Cranberry, Pecan and Pumpkin Seed Granola. When Gerald requested a tray of twelve flapjacks all those years ago, little did we know that our flapjacks and the fore-mentioned granolas, would now be available nationwide. Today, a flapjack production run has increased to 10,800 units and we now produce our Granola by the tonne! But some things remain the same, we are using the same original recipe and ingredients and our products are still handmade. As a famous food writer once said about us “Everything has changed – nothing has changed!”
Stable Diet Café opened at 100 South Main Street, Wexford in 2007 and our traditional malted grain scones and carrot cake continue to be our best sellers.
In 2014, Stable Diet opened a café restaurant in Wexford Opera House and the menu incorporates lots of wholefood ingredients including nuts, seeds and buckwheat, all available in Only Natural.
One of our chef’s most popular dishes is her Tabbouleh Salad and we are pleased to share it with you.

Tabbouleh Salad
100g Bulgur Wheat
200ml Hot Water
1 Clove Garlic
½ Red Chilli
2 Scallion/Spring Onion
½ Cucumber
2 Vine Tomatoes
10g Flat Leaf Parsley
½ Lemon (Juice of)
2 Tsp. Olive Oil
25g Halloumi Cheese Shavings
Salt and Black Pepper to taste
– Rinse the Bulgur Wheat in a sieve.
– Soak the Bulgur Wheat in boiling water for about 20 minutes then drain and cool
– Finely dice the cucumber, tomatoes and spring onion
– Chop the garlic, chilli, and parsley
– Add chopped and diced ingredients to the cooled Bulgur
– Squeeze lemon juice and add the olive oil and combine. Season to taste (Remember that Halloumi can be quite salty)
– Arrange Tabbouleh in a ring or mould and top with shavings of Halloumi cheese and finish with a sprig of parsley.
– Serve with seasonal salad leaves, basil pesto dressing and crusty bread
Recipe by Kate Billington – Stable Diet at Wexford Opera House