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Salads
Tabouli
This classic salad is a staple dish on most Middle Eastern tables. Try substituting burghul with quinoa for a gluten-free alternative.
Ingredients
- 2 bunches flat-leaf parsley, rinsed and dried thoroughly
- 500g firm tomatoes
- 1 tbs fine burghul
- 2 spring onions
- Juice of a lemon
- 2 tbs EV olive oil
- ½ tsp sea salt
- Pinch black pepper
- Pinch mixed spice (baharat)
- Pinch tabouli spice
- Pinch dried mint
Method
- 1Rinse and dice the tomatoes. Add the burghul, allowing it time to soak up any liquid.
- 2Rinse and chop the spring onions, green and white parts, and add to the tomatoes and burghul. Season with salt and pepper and work in the spices.
- 3Finely chop the parsley (leaves and thin stems only) and add to the other salad ingredients.
- 4Add the lemon juice and olive oil and combine well.
