Monday, 21 March 2016

Avocado Tabbouleh


If you had to choose a cuisine that just 'does it for you', the one you would choose if could only eat that for the rest of your life, what would it be? it's a difficult choice and these days so many cultures food styles have mingled, but for me the foods of the Mediterranean would have to be my choice - all those fresh flavours - lemons, olives, tomatoes, herbs and olive oils ...... not forgetting the fish, lamb and curds. It's the flavours I go to when I want a healthy pick me up and it always works.

To herald in the start of spring, out with the stews and hotpots - in with the salads and grills, I decided to make my first tabbouleh of 2016. And to embrace the current culture of all things avocado, I opted to make avocado the main flavour of the dish.....

Recipe - enough for 2 as a side dish

50g bulghar wheat
50g flat leaf parsley
50g fresh coriander
150g sweet cherry tomatoes
1 red onion
2 large ripe but firm avocados
juice lemon
1 clove garlic - crushed
pinch chilli flakes
3 tablespoons olive oil
Salt and Pepper


Place the bulghar wheat in a bowl and cover with boiling water. Fit a plate over the bowl and leave for about 30 minutes for the wheat to soften.


Whilst the bulghar wheat to soaking, you can prepare the rest of the ingredients. Make up the dressing by whisking together the olive oil, lemon juice, crushed garlic, chilli flakes, a good pinch of salt and loads of freshly ground black pepper. Set aside somewhere warm - in the sun on a windowsill is ideal - for the flavours to warm and mingle.


Gather the herbs in a bunch and roughly chop, Don't worry about differing size or stalks - it all adds to the flavour and texture of this dish. Chop up the onion and tomatoes - don't chop them to fine keep it all fairly chunky and rustic. Peel and cut the avocados in to large bite size pieces.


Once you happy with the texture of the bulghar wheat you can make up your salad.

Drain the bulghar wheat well and place in a large serving bowl. Add in the herbs and onions then mix well. Gently fold in the tomatoes followed by the avocado and finish by pouring over the dressing. Taste and add more seasoning if needed - find dishes with bulghar wheat demand a little more salt and pepper that others.

The avocados should keep their fresh green colour thanks to the lemon in the dressing, but serve as soon as possible after assembling the salad to ensure the fresh look of the dish.



Have a good start to your week
Love Lizx

 Avocado tabbouleh