">Tabouleh with Grilled Peaches | Salad Recipe Tabouleh with Grilled Peaches | Salad Recipe Print

The much loved Middle Eastern salad is a staple among many a mezze feast – and rightly so, the parsley-forward salad brings a fresh herbaceous hit to any table. We’ve added grilled peach segments to further brighten this summery salad.  

Scale

Ingredients

THE TABOULEH

3 Peaches, cut into eighths 

50g Bulgar Wheat,

400g Tomatoes, diced into 5mm cubes

6 Spring Onions, finely sliced

100g Flat Leaf Parsley, finely diced BY HAND!

50g Mint Leaves, finely diced BY HAND!

100ml Extra Virgin Olive Oil, 

Juice of 2 Lemons,

1 tsp. Baharat,

Generous Pinch of Salt and Pepper


METHOD

THE BULGAR WHEAT
  1. Place the bulgar wheat into a bowl and add a pinch of salt and enough hot water to cover the bulgar wheat by about 2cm. Leave to stand for 20-25 minutes until all the water has been absorbed and the bulgar wheat is light and fluffy.    
THE GRILLED PEACHES
  1. Place a griddle pan over a medium-high heat and leave to fully heat up.
  2. Lay the peach segments on the griddle pan and cook for about 1 minute on each side, lightly charring the peaches. Leave to cool slightly whilst you assemble the tabbouleh.
THE TABBOULEH
  1. Combine the lemon juice and olive oil with a tsp. of Baharat and mix together with a pinch of salt and pepper until evenly incorporated. 
  2. Add the diced tomatoes, bulgar wheat, and spring onions to a large serving plate. Add the dressing and mix together. 

TIP – Although tempting, please refrain from using a food processor to chop the herbs – whilst it will make short work of the chopping, it will bruise the herbs and make your tabbouleh heavier and wetter. 

  1. Add the diced herbs about a ⅓ at a time, folding them through the mixture to ensure they are evenly distributed, until all the herbs are added.  
  2. Finally, add the grilled peaches and serve immediately. 

 

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