Green tabbouleh

Spring tabbouleh with peas, asparagus and broad beans.
Spring tabbouleh with peas, asparagus and broad beans. Photo: Simon Schluter
Dietary
Vegetarian

A salad is a lovely thing to take to a picnic, but no one likes soggy leaves, so I always turn to something more robust. Tabbouleh is the perfect choice. Since it's spring, we're going green! I love the addition of blanched broad beans but the salad will still be lovely without them if you cannot find them.

Ingredients

200g peas (frozen are fine if you don't have fresh)

1 bunch asparagus, woody ends trimmed and discarded

200g broad beans (optional)

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

100g coarse burghul

200ml chicken stock (or hot water)

1 bunch mint, leaves picked and finely chopped

1 bunch parsley, leaves picked and finely chopped

70g toasted slivered almonds

100g marinated feta

Lemony dressing

2 tbsp extra virgin olive oil

juice of 1 lemon

1 tbsp finely chopped preserved lemon

Method

1. Blanch peas, asparagus and boad beans in boiling water. Double pod the broad beans if they are large and cut the asparagus into 4cm lengths.

2. Warm the butter and olive oil in a medium pot over a medium heat and add the burghul, stirring for a minute or so until the burghul is slightly toasty. Add the hot water or chicken stock and a pinch of sea salt and allow to simmer gently for 15 minutes without stirring. Cover with a lid and leave to stand for a further 15 minutes.

3. Transfer the burghul to a bowl, with the blanched greens, herbs, almonds and feta.

4. Make a lemony dressing by combining the olive oil, lemon juice, preserved lemon and a good pinch of sea salt. Pour the dressing over the tabbouleh and toss to combine.

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