RecipesVegetarian and Vegetables

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 dish; crumble feta over for a complete meal variation.

Vegetarian
Asparagus & Melon Tabbouleh with Za’atar and warm Pitta Recipe
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Ingredients

For the recipe:
  • 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)

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.

Method

01
Chop the parsley and mintto resemble large breadcrumbs
02
Put this in a large bowl
03
Steam the asparagus stalks for a couple of minutes - so they are still al dente, put aside to cool
04
Add the chopped vinetomatoes, olives, preserved lemon, toasted almondsand Zaatar
05
Mix to combine and put in a serving dish
06
Top with the cubed melon and now cooled asparagus stalks
07
Add the broken feta if using
08
Mix the olive oil and lemon juice together to make the dressing
09
Add a sprinkle of traditional sea salt to taste
10
Pour the dressing over the salad
11
Serve with sliced warm pitta drizzled with olive oil and maybe a shake of Zaatar spice blend