A deliciously zesty tabbouleh. Add this to any meal, you won't regret it.
INGREDIENTS
1¼ cups fine burghul or cracked wheat
2 cups boiling chicken stock or water
3 spring onions, finely chopped
1 small handful each flat-leaf parsley, mint and coriander, finely chopped
2 handfuls of rocket or spinach leaves, thinly shredded
½ cup roughly chopped green olives
¼ cup olive oil
finely grated zest and juice 2 lemons
2 cloves garlic, crushed
sea salt and freshly ground pepper
¼ cup roughly chopped pistachio nuts
METHOD
Combine the burghul and chicken stock in a bowl and leave until all the liquid has been absorbed. Fluff up with a fork. Add the remaining ingredients to the burghul, season generously and combine well.
Pantry note
Burghul: (also bulgur or bulghur) a wholewheat grain which is cooked, dried and then cracked. Available from some supermarkets, specialty and health food stores.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.