Last night we went to Le Boileau again for my moms 60th birthday. Like last time we had an amazing night with loads of good food, good wine, great company.
momsbirthday
Except for the picture on the bottom right this was past of my dinner (we had to 4 course meal, which means your get 6 dishes). We arrived around 18:30 and didn’t leave until 12:30. Can’t wait to go back soon! But not to soon, otherwise its not special anymore.
Even though you never overeat at this place today I didn’t feel like the meal I actually planned on eating. So I made this Tabouleh salad with beans and light veggies.

What do you need (1 serving) beansalad1
  • 100 gr. of tabouleh (mine had added raisins and mint)
  • 75 gr. of red kidney beans
  • 65 gr. of chickpea’s
  • 1/2 red onion
  • 1/2 cucumber
  • 1/2 red pepper
  • fresh parsley
  • 5 ml of oil
  • 5 ml of lemon juice
  • pepper
  • salt
  • dill
  • 1/2 clove of garlic
  • red pepper flakes

In a cup mix together oil, lemon juice, pepper, salt, garlic, dill and pepper flakes together and set a side to let the flavours mix in.

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Drain the beans, cut the onion, cucumber, pepper into 1/2 x 1/2 cm bits. Add the tabouleh, mix in the beans. Cut the parsley into small pieces and sprinkle on top. Add the dressing and mix well.

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If you really want the flavours to mix in well, put the salad in de fridge for a minute of 10 or a few hours if you can wait that long 😛

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