- PREP THIS SALSA IN 2 STEPS - VEGETABLES & HERBS & LIQUID INGREDIENTS THEN MIX THE TWO TOGETHER ONLY WHEN REQUIRED FOR SERVICE.
- 3 cup CRACKED BULGHER WHEAT - SOAKED IN 4.5 cups
- HOT WATER 2 each
- CUCUMBER - PEELED, SEEDED, CUT INTO 1/2cm DICE NEATLY 10 each TOMATO CONCASSE 2 each
- RED ONION - CUT INTO 1/2cm DICE, THEN TOSSED QUICKLY IN A HOT PAN 1 MINUTE 3 each
- RED PEPPERS - FRIED UNTIL SOFT, SKINNED, SEEDED & DICED 1cm HERBS
- 2 cup YOUNG FLAT LEAF PARSLEY - WASHED WELL, FINELY SLICED STRAIGHT FROM THE BUNCH
- 1 cup FRESH CORIANDER
- 1 cup MINT LEAVES - FINELY SLICED DRESSING
- 3 cup LEMON JUICE
- 3 cup LIME JUICE OR yuzu IF AVAILABLE
- 3 cup SOY SAUCE
- 1 cup CASTOR SUGAR
- 3 cup OLIVE OIL
- 3 clove GARLIC CRUSHED
- 4 tablespoon LI NGHAMS SWEET CHILLI SAUCE
- 1 teaspoon DRIED CHILLI FLAKES
Spanish Tabouleh
Ricardo Soares
21st January 2011
Spanish Tabouleh
MIX ALL THE DRESSING INGREDIENTS TOGETHER IN SMALL CONTAINER, COVER. DATELABEL AND REFRIGERATE
Ingredients
Method
MIX ALL THE DRESSING INGREDIENTS TOGETHER IN SMALL CONTAINER, COVER. DATELABEL AND REFRIGERATE FOR UP TO 1 WEEK. ( ADD DICED HAM, SALAMI OR CHORIZO IF USING MIX VEGETABLE AND SOAKED AND COOLED BULGHER WHEAT TOGETHER IN A SMALL CONTAINER FOR UP TO 3 DAYS MAX. CHOPTHE 3 HERBS FRESH TO ORDER
WHEN READY TO SERVE - MIX TOGETHER
2 cups VEGETABLES AND BULGHAR
1/2 cup MIXED FRESHLY CHOPPED HERBS
3/4 cup DRESSING
SEASON WITH PEPPER AND A LITTLE MORE SALT OR SUGAR IF REQUIRED.
TIP - PLEASE USE CUP MEASURES TO MAKE THIS A QUICK AND EASY RECIPE TO PREPARED.
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