My version of Tabouleh has the addition of melon and olives to give a beautiful contrasting colour to this side dish; crumble feta over for a complete meal variation.
I've served this light summer salad with Za'atar seasoned warm pittas.
Asparagus & Melon Tabbouleh with Za'atar and warm Pitta Recipe
My version of Tabouleh has the addition of melon and olives to give a beautiful contrasting colour to this side...
Ingredients
| 400g | flat leaf parsley, stalks removed and washed |
| 1/4 | galia melon deseeded and chopped into chunks |
| 2 | slices preserved lemon, middle removed and chipped very fine |
| 100g | fresh mint leaves |
| 20g | toasted flaked almonds |
| 30g | Black olives |
| Vine cherry tomatoes cut into 4's | |
| 2 tablespoons | olive oil |
| 2 tablespoons | fresh lemon juice |
| 1/2 teaspoon | organic ground black pepper |
| 2 | large wholemeal pitta breads |
| 1 tablespoon | za'atar blend |
| 10 | trimmed Asparagus stalks |
| 100g | of feta cheese (optional) |
Method
- Chop the parsley and mintto resemble large breadcrumbs
- Put this in a large bowl
- Steam the asparagus stalks for a couple of minutes - so they are still al dente, put aside to cool
- Add the chopped vinetomatoes, olives, preserved lemon, toasted almondsand Zaatar
- Mix to combine and put in a serving dish
- Top with the cubed melon and now cooled asparagus stalks
- Add the broken feta if using
- Mix the olive oil and lemon juice together to make the dressing
- Add a sprinkle of traditional sea salt to taste
- Pour the dressing over the salad
Serve with sliced warm pitta drizzled with olive oil and maybe a shake of Zaatar spice blend
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