This week's recipe is a nice easy summer salad, great for
using up your home grown basil which probably is going to seed, ours is. You
can add good Extra virgin olive oil to this too. This is lovely with roasted
stuffed vegetables. We had this with lamb and rosemary stuffed roasted red
banana peppers, those sweet long peppers that are easy to stuff. Woolworths has
them this week.
End of Summer Tabbouleh
100g bulgur cracked wheat – 2 tomatoes - 3 spring onions - 4
peppadews - 1 small avocado - 1 tsp finely chopped garlic - a large handful of
basil, or mint, or parsley or a mix of all three - optional pomegranate
molasses or lemon juice
Cover the bulgur wheat in boiling water and leave to soak
for half an hour. Drain. Meanwhile, finely chop the vegetables into approx 1 cm
cubes, add the garlic and season with salt and pepper. If you have any, add the
squeeze of pomegranate molasses, if not add a squeeze of lemon and mix gently.
Taste and adjust the seasoning to your taste. Chop the basil or other herbs and
add to the salad just before serving.
©
John & Lynne Ford, Adamastor & Bacchus
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