Spanish Tabouleh

Ricardo Soares

Ricardo Soares

21st January 2011
Ricardo Soares

Spanish Tabouleh

MIX ALL THE DRESSING INGREDIENTS TOGETHER IN SMALL CONTAINER, COVER. DATELABEL AND REFRIGERATE

Ingredients

  • 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

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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