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Asparagus & Melon Tabbouleh with Za'atar and warm Pitta

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.



  1. Chop the parsley and mint to resemble large breadcrumbs
  2. Put this in a large bowl
  3. Steam the asparagus stalks for a couple of minutes - so they are still al dente, put aside to cool
  4. Add the chopped vine tomatoes, olives, preserved lemon, toasted almonds and Zaatar
  5. Mix to combine and put in a serving dish
  6. Top with the cubed melon and now cooled asparagus stalks
  7. Add the broken feta if using
  8. Mix the olive oil and lemon juice together to make the dressing
  9. Add a sprinkle of traditional sea salt to taste
  10. 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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