Happy Tuesday guys! Recipe of the day is Cherry Tabbouleh – a tasty variation of the original tabbouleh, using seasonal produce.
It’s vibrant, healthy and filling and so perfect for the Summer season. Make sure you use ripe and sweet cherries, and the freshest herbs you can find. Another must is lots of fresh lemon juice and good quality extra virgin olive oil.
Bulgur wheat..
Bulgur wheat is made from dried cracked wheat and it has a chewy texture, quite similar to couscous and quinoa. There are quite a few varieties – coarse, fine, brown. I’ve tried all of them and I like them all. It’s just a matter of personal preference so choose the one you fancy and let’s make that lovely Cherry Tabbouleh. 🙂
What you need:
- Bulgur wheat
- Cherries
- Shallots
- Feta cheese
- Asparagus
- Coriander
- Basil
- Olive oil
- Lemon
- Salt
About Tabbouleh..
The origin of the Tabbouleh is from Lebanon and the original version is made with tomatoes, parsley, mint, onion and lots of olive oil and lemon juice. It is one of the simplest but tastiest salads and goes well with everything. Have it as a main for a light and refreshing dish or as a side. It goes amazing with meat so great to accompany your bbq goodies. 🙂
Not only is Tabbouleh healthy and filling but it happens to be vegan too. I made the Cherry version last week and instead of using Feta cheese I added some chopped pistachios. It was so yummy! I can’t say which version I prefer, they’re both so satisfying. But, if you’re trying to stay away from dairy, try the Cherry Pistachio Tabbouleh, it won’t disappoint.
There are so many different versions out there to test and tray. I love combining sweet and savoury ingredients and this version here is the one I make on repeat …….
For the Cherry Tabbouleh, I used fresh basil and coriander but fresh mint and parsley work wonders too. 🙂
Here’s how to make this Vibrant Cherry Tabbouleh Salad
Ingredients:
- 200g cherries, stones removed and cut in halves
- 300g bulgur wheat, cooked
- 150g feta cheese, crumbled
- 10 asparagus, cooked and cut into pieces
- Bunch of fresh coriander, chopped
- Bunch of fresh mint, chopped
- 2-3tbsp olive oil
- 1 lemon, juice only
- Salt to taste
Preparation:
- In a bowl, combine the bulgur wheat, asparagus, shallot, coriander and basil. Mix well.
- Whisk in the dressing ingredients and mix again.
- Finally, add the sliced cherries and feta crumbs. Combine all the ingredients together very gently. If wished, add more lemon juice and olive oil. I do like this salad with lots of both ingredients. 🙂
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more, quick, easy and tasty seasonal recipes coming soon. Meanwhile, have a super tasty Tuesday and enjoy the lovely Summer weather. Hopefully, it’s warm and sunny where you are.
I’m so excited about the coming Summer season, holiday and of course all the beautiful Summer produce. I’ve got so many new recipes waiting to be tested so hopefully with a bit of more spare time I’ll share them with you over the Summer season.
