CHARRED TOMATO TABBOULEH
Tabbouleh is a herb salad consisting primarily of parsley, dotted with grains of bulgur wheat and seasoned generously with lemon. Repeat after me: tabbouleh is not a grain salad with some herbs.
Tomatoes are often included in this typical Lebanese herb salad. In my version, I char the tomatoes for some extra flavour and use their delicious juices to make a vinaigrette together with some garlic and lemon to flavour the entire dish.
CHARRED TOMATO TABBOULEH
Tabbouleh is a herb salad consisting primarily of parsley, dotted with grains of bulgur wheat and seasoned generously with lemon. Repeat after me: tabbouleh is not a grain salad with some herbs. Tomatoes are often included in this typical Lebanese herb salad. In my version, I char the tomatoes for some extra flavour and use their delicious juices to make a vinaigrette together with some garlic and lemon to flavour the entire dish.
INGREDIENTS
Tabbouleh
- 1 large bunch Parsley, picked and chopped
- 1 large bunch Mint, picked and chopped
- 30 g Bulgur wheat, fine
- 300 g Cherry tomatoes
- 2 Spring onions, greens only, sliced
- 1 clove Garlic
- 1 Lemon
- Extra virgin olive oil
- Sat
METHOD
- Preheat the broiler or overhead grill of your oven to its highest setting.
- Place the tomatoes on a baking tray lined with foil. Season lightly with salt and olive oil and place under the broiler.300 g Cherry tomatoes
- Soak the fine bulgur in a small bowl with 50ml of water for 10 minutes.30 g Bulgur wheat
- Char for 5 minutes and shake the pan to colour evenly. Continue to cook for 5 more minutes or until the tomatoes are well charred.
- Combine the spring onion and grated garlic with the juice of half of the lemon, a generous lug of olive oil and a tiny pinch of salt in a mixing bowl.2 Spring onions, 1 clove Garlic, 1 Lemon, Extra virgin olive oil, Sat
- Strain the water from the soaked bulgur and add the grains the bowl. Add the charred tomatoes and their juices.
- Once everything has cooled down, add the chopped herbs to the bowl and stir to coat evenly.1 large bunch Parsley, 1 large bunch Mint
- Season to taste with more lemon juice, olive oil and salt. Tabbouleh should be nice and sharp with plenty of lemon. Serve at room temperature.
PRO TIPS
Freshly picked herbs are going to have the best flavour. Remove the herbs from their stems and finely chop with a sharp knife for best results.
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