A classic Middle Eastern salad, traditionally made with tomatoes, cucumber, spring onions and cinnamon, this tabbouleh recipe is light and fresh and a great condiment to the rich chicken agrodolce or crispy fried eggplant.
Feel free to mix up the herbs, beans and seeds. This will last in your fridge covered for a couple of days.
130 gm dried white beans, soaked overnight in cold water, drained
140 gm podded or frozen peas, cooked until just thawed and tender
30 gm toasted pumpkin seeds
30 gm toasted sunflower seeds
80 gm coarse burghul, soaked in cold water until tender, drained
1/2 red onion, finely diced
1/2 cup Italian parsley, coarsely chopped
1/2 cup mint, coarsely chopped
Roasted Garlic Dressing
1 head of garlic
60 ml (¼ cup) extra-virgin olive oil
30 ml lemon juice
1/4 tsp sweet paprika
Good pinch of sea salt and cracked black pepper
Drain and rinse white beans. Place in a large saucepan and cover with water.
Bring to the boil and cook until tender.
Drain, refresh in iced water, drain. Set aside.
To roast garlic – wrap garlic tightly in foil, place in an oven dish. Roast in a preheated 180 degree oven for 40 minutes or until tender and caramelized. Wait 10 minutes until cool enough to handle.
Squeeze garlic out of skins, whisk in oil, lemon juice, salt and pepper. Set aside.
To plate, combine beans, peas, seeds, burghul and herbs in a large bowl. Drizzle with dressing, season to taste and toss to combine.