Tabbouleh salad

Tabbouleh salad

By
From
Botanical
Makes
400 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
200g fine burghul
pinch salt
1 red onion, finely diced
2 green chillies, finely chopped
1 continental cucumber, peeled, deseeded and finely diced
6 red roma tomatoes, deseeded and diced
1 preserved lemon, rind finely diced
1 tablespoon ground cumin
1 tablespoon ras el hanout
2 garlic cloves, grated
4 lemon, juiced
1/2 bunch mint, leaves finely shredded
1 bunch flat-leaf parsley, leaves finely shredded
150ml extra-virgin olive oil
1 teaspoon salt

Method

  1. Rinse burghul in cold water, drain and put in a small saucepan. Cover with cold water, add a pinch of salt and bring to the boil. Drain immediately, spread out on a baking tray and refrigerate until cold.
  2. Combine onion, chillies, cucumber, tomatoes and preserved lemon rind in a bowl. Add the spices, garlic, lemon juice, herbs and extra-virgin olive oil to bind and season to taste. Stir in the cold burghul just before serving.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again