Lunch Box Chronicles:Day Twenty-Eight (Vegetarian Day 1 - Tabouli wrapped in flatbread)

Tabouli – Lebanese Salad - (Beth’s mother Helen’s recipe, modified to be wheat-free)

½ cup white quinoa (substitute for bulgar wheat). Follow directions of quinoa for cooking. Rinse and drain thoroughly.

2 large bunches of fresh parsley, cleaned, de-stemmed, chopped finely

1 cup fresh mint, cleaned, de-stemmed, chopped finely

1 bunch green onions, chopped finely

2 large tomatoes, chopped finely

1 cup frozen peas (optional)

1 tsp of salt (more or less to taste)

Pepper to taste

2/3 cup fresh lemon juice

¼ cup extra-virgin olive oil

SPELT RIGHT PIZZA DOUGH, doubled in size, cut in four even balls, stretched and rolled (gently) to its absolute thinnest so that you can see through the dough (see picture). This needs to be done on a peel or cutting board lightly dusted with fine corn meal or spelt flour.

Pre-heat oven to 450F with pizza dough in the oven. Place one very thin dough on pizza stone. Bake for only a few minutes and then flip. You need to watch these because you want them to be flexible not stiff. You can also do this on a lightly oiled hot griddle pan (I suggest cast iron)

The result will be a thin piece of delicious flexible flatbread that you can roll just about anything in.

Mix together cooked and cooled quinoa, parsley, mint, onions, tomatoes, peas in large bowl. In separate bowl, mix olive oil, lemon juice, salt and pepper. Toss dressing with vegetables.

Scoop tabouli salad on flatbread. Roll and cut to size you would like. Everybody absolutely loved these. Olivia's comment, "Amazing! Everybody wanted more, but mom didn't make enough bread."