FOOD & DRINK Tabbouleh (Bulgur, Parsley & Tomato Salad)
Tabbouleh is a Levantine dish which is essentially a parsley and tomato salad with a little bulgur wheat to give it body. In this recipe I’ve used a higher proportion of bulgur to make it a more sustaining dish but still with lots of parsley for flavour.
4 servings as a main dish or 8 - 10 servings as a side dish. • 100g bulgur wheat (medium or fine) • Zest and juice of 2 lemons • 100g flat leaf parsley leaves • 20g chopped fresh mint • 200g tomatoes (ripe, very finely chopped) • 1 bunch spring onions (finely chopped) • Salt and pepper. • 1tsp Ras-el-Hanout (optional) • 60ml extra-virgin olive oil • Pomegranate seeds for decoration
1 To cook the bulgur wheat bring 300ml water or stock to the boil along with a good pinch of salt. Remove from the heat, add the bulgur and stir. Leave for 20 minutes then drain off any excess liquid. Leave to cool. 2. Mix everything together (except the pomegranate seeds), season to taste and leave for at least 1 hour before serving. This allows the acid in the lemon and tomatoes to soften and mellow the onion and parsley. 3. To serve arrange on a dish and sprinkle with pomegranate seed.
Buckwheat Salad with Beetroot, Sharpham Rustic and Dill.
Buckwheat is very popular in Europe and USA but has never been caught on in UK. It is enjoying something of a surge recently partly due to the demand for gluten free foods with high nutrient value. Careful cooking of the buckwheat is important here or it will turn to porridge.
4 servings as a main dish or 8 - 10 servings as a side dish. • 150g roasted buckwheat
• 2 large or 4 small fresh beetroots (or a small packet of salad beetroot) • 1 large or 2 medium onions, finely sliced. • 75g Sharpham Rustic cheese, cut small. • Small bunch fresh dill, finely chopped, to garnish • 3 tbsp olive oil
• 1 tbsp balsamic vinegar • 1 tbsp honey • ½ tsp Dijon mustard
1. If you are using fresh beetroots, top and tail them and put them into a pan of boiling water. Cover and cook for one hour (20 minutes in a pressure cooker) or until tender, then cool and gently peel away the skin. 2. Cook the onions in a little olive oil or butter until soft, leave to cool. Cut the cooked beetroot into wedges. 3. To make the dressing, mix the olive oil with the mustard, balsamic and honey along with and a pinch of sea salt and freshly ground black pepper. 4. Toss the cooked buckwheat (see below) with the onions and beetroot. Arrange on a plate, sprinkle the cheese and chopped dill on top. Add the dressing and serve.
To Cook the Buckwheat: 1. Do not rinse the buckwheat, this will make it mushy. 2. Heat 300ml tap water and 1 level tsp salt. When the water comes to the boil add the buckwheat. Shuffle the pan gently to distribute the buckwheat but do not stir. 3. Boil the pan on a high heat until the buckwheat expands and the water level is below the top of the grains. 4. Reduce the heat to low, cover the pan and simmer of about 15 minutes by which time the water will have been absorbed and the buckwheat tender. Turn onto a plate and leave to cool.
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