Recipe notes by Nicola Wilkinson
Tabbouleh is a Lebanese salad dish, traditionally made using finely chopped parsley with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper. I’ve added a British Summer twist to the dish by using seasonal produce and replaced the bulgur wheat with quinoa, to add a nutty flavour and extra protein.
Adding strawberries to the dish gives it a refreshing sweetness which works wonderfully with the mint and creates a perfect contrast to a savoury accompaniment like smoked mackerel. Nasturtiums (flowers and leaves) provide a peppery punch as well as adding a wow factor to the appearance of the dish.
To explore July’s seasonal bounty try using the following this month: Edible flowers like nasturtiums and borage, watercress, rocket, spring onions, summer herbs, courgettes, celery, tomatoes, beetroot, strawberries, raspberries, blackcurrants, blueberries, cherries, broccoli, carrots, cauliflower, peas, beans and many more!
This dish keeps well in the fridge for a couple of days.