Friday, March 18, 2016

This week's recipe: End of Summer Tabbouleh

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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