Friday, 18 May 2012

Tabbouleh and other tasty treats

My husband, who blogs over at Marks Veg Plot is good  at growing mint. He is VERY good at growing mint.  Our mint started out as a tiny £1 pot bought from a farmers market about ten years ago,  and gets stronger and more luxuriant every year. When it is at its best, I love to make a fresh, vibrant tabbouleh with it.  I soak bulghur wheat in hot water for about 15 minutes, drain it well and dress  it while still warm with olive oil and lemon juice, and some finely chopped onion - spring onion, red onion, shallot or common or garden everyday onion, whatever is to hand. When it is cool, I stir in lots and lots of chopped mint and parsley - the more the better.  In Middle Eastern restaurants, tabbouleh is often a huge bowl of  chopped herbs with just a little bulgur speckling it. While I love it that way, we often have it at home as our main  carb, so we adapt the proportions a bit.

This time I served it with home made hummus (chickpeas, sesame seeds - I was out of tahini - cumin, paprika, olive oil and lemon juice whizzed together until smooth) topped with tiny snippets of lamb, quickly fried until cooked through and mixed with toasted pine nuts.

and finally, a tomato, cucumber and melon salad sprinkled with more mint!
I am joining in the Herbs on Saturday challenge at Lavender and Lovage. Herbs used this time were parsley, mint, more mint and yet more mint........

1 comment:

  1. I can eat mint all the time Jane....I LOVE it with meat, especially grilled lamb and duck, as well as with pulses and grains, so your tabbouleh would DEFINITELY be on my table! Another great entry into Herbs on Saturday, thanks!

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