Hi everyone, and once again thanks for visiting The Fresh Fresher. Recently I visited and reviewed Bristol’s waterfront restaurant Za Za Bazaar and tried a minty, lemony, middle eastern salad dish that I had never eaten before. And one thought occured to me:
Why haven’t I tried this before?
Of course the fantastic thing about simple, fresh food is that, more often than not, making it at home is easy. So that is exactly what I did. And if tabbouleh is anything, it is easy. Insanely easy, and rewarding. The flavours are huge, it goes with loads, it is cheap and healthy. In fact I love it so much that I think it should be a staple at any picnic or BBQ. Yep. I said it.
As we had no couscous at the time of making this we decided to make a super-skinny version with roasted cherry tomatoes for extra oomph. The results were fantastic with good bread and would make a great alternative to relish in a burger, on chicken or fish, with lamb shish kebab or rice. It’s pretty much the most versatile summer food.
Roast Tomato Tabbouleh (serves 2)
1 clove of garlic, peeled and finely chopped
Small bunch of spring onions
20g fresh parsley
20g fresh mint leaves
Zest of a lemon along with some juice, to taste
Around 10 roasted cherry tomatoes
1. Wash and dry the herbs. Finely chop them, making sure no mint stalks are left as they are quite tough. Place in mixing bowl with the garlic.
2. Finely chop the spring onions and add to the mix. Chop the tomatoes and add. Grate the zest of a lemon into the bowl and mix well. Try it – if you want more zest, add some lemon juice too.
3. Finish with a generous drizzle of olive oil and serve. Easy! And even easier if you do the whole thing in a food processor.