Feta Tabbouleh With Aubergines Food

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

GRIDDLED VEGETABLES & FETA WITH TABBOULEH

Steps:

• Light your barbecue and give the coals time to get nice and hot.
• Pick the oregano and parsley leaves, peel and slice the onions into wedges, prick the aubergine all over with a fork and halve lengthways.
• Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.
• Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
• Pick and finely chop the mint and parsley, then finely chop the cucumber.
• Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
• Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
• Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
• Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
• Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).
• After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.
• Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.
• Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

FARRO TABBOULEH WITH FETA

Steps:

• Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
• Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
• In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (they¿ll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

PITA STUFFED WITH TABBOULEH AND SHARDS OF FETA

Steps:

• Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
• Stuff the tabbouleh and feta into the pita breads.

FRUITY TABBOULEH WITH FETA

Steps:

• Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
• Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
• Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.

TABBOULEH WITH AVOCADO AND FETA CHEESE

Steps:

• Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
• Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
• Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.

GRILLED AUBERGINE TABBOULEH

Steps:

• Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
• Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
• When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.