The tabbouleh salad is delicious without any of the extras and makes a wonderfully crisp, slightly peppery salad. The additions make it into a stand-alone meal perfect for lunch or dinner.
Serves: 4
INGREDIENTS
Tabbouleh
1 cup cracked wheat
1 ½ cups boiling water
500 grams medium brussels sprouts
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
handful parsley, chopped
sea salt and ground pepper
To assemble
250 grams green beans, cooked
4 roasted piquillo peppers, sliced
1 large avocado, quartered
4 soft boiled eggs, peeled
8 fresh dates, sliced
½ cup plain yoghurt
¼ cup toasted mixed seeds
METHOD
Tabbouleh: Put the cracked wheat and boiling water in a heatproof bowl and cover tightly with plastic wrap. Leave for 20 minutes then tip into a sieve to drain off any excess water. Place in a large bowl.
Trim the stem and remove the tough outside leaves of the sprouts. Slice finely using a mandoline or a very sharp knife.
Whisk the oil, lemon juice and garlic together and season. Pour over the cracked wheat and combine with the shaved sprouts and parsley.
To assemble: Divide the tabbouleh between bowls, if making individual salads. Top with the beans, pepper strips, avocado, eggs and dates. Add a dollop of yoghurt and scatter over the mixed seeds. Serves 4 as a main meal or 6–8 as a side dish.
Pantry note: Jars of roasted piquillo peppers are available in the pickles section from supermarkets.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!