Nutty Tabouli Salad

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Nutty Tabouli Salad
This recipe is a tasty variation of traditional tabouli. In addition to the usual burghul, fresh parsley and tomato is a lovely combination of fresh asparagus, pecan nuts, almonds, pine nuts as well as a variety of fresh herbs. These additions have made this tabouli into a healthy, nutritious meal instead of just a side salad. It is lovely served with fresh crusty bread for a summer lunch or light dinner.

Nutty Tabouli Salad

Ingredients

  • 2 cups burghul
  • 2 cloves garlic crushed
  • 1 cup tightly packed fresh basil leaves
  • 2 teaspoons honey
  • 1/3 cup olive oil
  • ¼ cup lemon juice
  • 500g asparagus chopped coarsely
  • 2 Lebanese cucumbers copped coarsely
  • 500g cherry tomatoes halved
  • ½ cup pecans toasted
  • ½ cup almond kernels toasted
  • 1/3 cup pine nuts toasted
  • ½ cup finely chopped fresh chives
  • ½ cup finely chopped fresh parsley

Method

  • Place burghul in medium heatproof bowl, cover with boiling water and stand for 10 minutes.
  • Drain burghul very well.
  • Process garlic, basil and honey until basil is finely chopped.
  • Add olive oil and lemon juice and process until combined.
  • Toss all ingredients together.

Serves 6-8