Spring vegetable tabbouleh
The classic tabbouleh is a summery salad, but there are also seasonal variations for spring, autumn and winter.
150g fresh peas, podded and blanched briefly
150g fresh small broad beans, podded and blanched (page 130)
5 asparagus spears, cut into 1cm pieces and blanched briefly
4 sour plums (page 27), diced (optional)
3 spring onions, sliced into thin rounds
1 bunch of flat-leaf parsley, finely shredded
1 bunch of mint, finely shredded
1 bunch of dill, roughly chopped
½ garlic clove, crushed to a paste with a little salt
¼ teaspoon ground cinnamon
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
TO ASSEMBLE THE TABBOULEH
Put the bulgur in a bowl, add enough cold water just to cover and let it sit for 10 minutes. Meanwhile, put all the dressing ingredients in a jar with a lid, season with salt and pepper and shake well. When the bulgur has absorbed
the water and is soft, gently rub it between the palms of your hands to fluff it up. Place the remaining salad ingredients in a large bowl and pour over the dressing. Add the bulgur to the salad and mix well. Check the seasoning and serve.
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