Oxeye Daisy Tabbouleh

Oxeye daisy (Leucanthemum vulgare) is one of the most delicious and uniquely flavoured wild herb-vegetables that I use in the kitchen. Savoury, herby and all things delicious I chanced upon the idea for this recipe whilst mulling over how to make a tabbouleh without the usual bulgur wheat.

Also, I had been taught by a middle eastern friend that the regular tabbouleh you find in restaurants and in shops and supermarkets is a pale comparison to the green-laden recipe that is the traditional way to make tabbouleh.

Rather than have a smattering of green matter, the traditional loads up on the green matter and cuts way down on the bulgur. But having friends who are gluten-free, and not being too big a fan of wheat at the best of times myself, I decided to replace it with quinoa. Note: There have been reports that quinoa is not good for celiacs or people who are gluten intolerant, however, a recent study suggests otherwise.


  • ½ cup of cooked quinoa
  • 1 handful of chopped parsley
  • 1 handful of chopped oxeye daisy leaves
  • ¼ cup of chopped fresh mint leaves
  • 4 medium tomatoes chopped
  • ¼ cup of light olive oil
  • 1 lemon (juiced)
  • ½ tsp sea salt
  • 1 garlic clove (chopped finely)

Suggested Instructions

  1. When quinoa is cold, place into a bowl.
  2. Next add the chopped parsley, oxeye daisy leaves, mint and garlic. Mix thoroughly and allow to sit for 30 minutes or until ready to serve.
  3. Just before serving add the tomatoes, olive oil, lemon juice and sea salt. Mix thoroughly, and allow to sit for 15 minutes then serve.

Serves: 2

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