Red Pepper and Walnut Tabbouleh

This is a simple and healthy salad adapted from the Casa Moro cookbook. They call it a Winter tabbouleh, but as can be seen from the photo, I am not a huge believer in eating certain types of food at certain types of the year. I tend to eat a lot of tabbouleh around exam time, and sadly exam time is once again here and I must spend most of my day wading into the murky depths of Company and Equity law. This is why during this time I tend to make lare bowls of healthy food, in order to try and avoid (or more realistically given my Tayto habit) minimise the consumption of quick junk food. This salad is rich and tasty with a little bit of heat. You could add some feta, salad leaves, pomegranate seeds or grilled halloumi. I served mine initially with Gözleme and some tzatziki, and then as leftovers for lunch over the next two days. This makes a fairly large bowlful, probably enough for 4-6 as a side.

Ingredients

  • 100g bulgur wheat
  • 2 red peppers
  • 4 spring onions
  • 1 bunch dill
  • 1 bunch flat leafed parsley
  • 100g toasted walnut pieces
  • olive oil
  • Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon tomato puree
  • 1 tablespoon wine vinegar or lemon
  • 1 teaspoon harissa
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon sugar or honey

Method

  • Soak the bulgar wheat in cold water, with the bulgar soaked at a depth of about 1 inch below the water level for 30 minutes or until soft.
  • Roast the peppers in olive oil whole in an oven at 200C for 30 or so minutes until soft.
  • Drain the bulgar once soft.
  • Make the dressing by combining all the ingredients and whisking vigorously with a fork or shaking in a sealed jar.
  • Finely chop the herbs and spring onions and mix through the bulgar in a large bowl.
  • Finely chop the peppers and add in.
  • Toast the walnut and mix in.
  • Stir in the dressing.
  • Season and taste, adjusting if necessary.
  • Serve at room temperature.
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5 thoughts on “Red Pepper and Walnut Tabbouleh

  1. Pingback: Packed Lunches | Canal Cook

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