Rich tabbouleh salad
Heavily filled tabbouleh salad
Serves 4
This heavily filled tabbouleh salad is a lovely side dish for an Arabic-style BBQ. It goes well with spiced chicken skewers, grilled feta, köfte, or grilled sardines.
Ingredients:
Salad: 200 g coarse bulgur 240 ml water 300 g coloured carrots (yellow, orange, purple) 300 g cauliflower florets, or broccoli florets 150 g green beans 150 g fresh or frozen garden peas or broad beans 1 cucumber 150 g ripe cherry tomatoes 80 g leaf spinach 2 heaped tablespoons tasty olives, preferably pitted Several bunches of fresh herbs, such as dill, chives, parsley, basil, or coriander Freshly ground black pepper Olive oil Optional garnish: Roasted almonds/pistachios or soaked raisins.
Dressing: The peel of 1/2 preserved lemon (make your own or buy from, for example, Ekoplaza) 1 tablespoon vadouvan spice blend (for example, from Jonnie Boer at Albert Heijn) 2 tablespoons good olive oil 1 tablespoon honey 2 tablespoons white wine vinegar 2 tablespoons lemon juice 2 tablespoons water Pinch of salt
Preparation: Preheat the oven to 220 degrees. Bring the water to a boil. Remove from heat and soak the bulgur in it. Stir occasionally until the bulgur has absorbed all the moisture. Allow to cool. Slice the washed carrots. Place the carrots and cauliflower/broccoli florets on a baking tray, drizzle with olive oil and roast at 200 degrees until just tender, about 15 to 20 minutes. Cook the green beans until just tender. Defrost the garden peas or broad beans, or if they are fresh, cook them until just tender. Finely chop all the herbs. Cut the tomatoes into wedges. Slice the cucumber into long strips and remove the seeds, then slice into rounds. For the dressing, heat the vadouvan with the olive oil in a small pan to release the aromas. Use a spatula to scrape everything from the pan into a blender along with the rest of the ingredients and blend until smooth. Add salt to taste. Mix all the ingredients in a large bowl and add the dressing. Mix well again and season with freshly ground black pepper. Optionally garnish with nuts or raisins.
Enjoy your meal!
By: Marleen
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