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.
My version of Tabouleh has the addition of melon and olives to give a beautiful contrasting colour to this side...
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.
Serve with sliced warm pitta drizzled with olive oil and maybe a shake of Zaatar spice blend
Tomato salads seem to evoke hot summer days but are generally delicious at all times of year full of freshness,...
Delicious recipe for potatoes from Niki Bakes, Niki says: "I'm warning you all...these potatoes are seriously addictive!! Delicious, easy to...
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