Monday, 22 June 2015

Tabbouleh salad

"Better is a dinner of herbs where love is, than a fattened ox served with hatred" (Proverbs 15:17)

I've made versions of this salad since first eating it as a student in Jerusalem.  Traditionally it is primarily made of parlsey and bulgar wheat.  I often use watercress (no doubt a western abomination) as this is more readily available in the UK than flat leaf parsley.  This version features parsley, fresh mint and watercress.  I've also added spring onions, lemon juice, olive oil, rock salt, chopped tomato's and some kidney beans. Served with natural yogurt, cucumber and veggie burgers (no falafel this evening).

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