Tabouleh TFC Farm style

Make a twist of the classic tabouleh with us. This parsley salad will blow your socks off!

https://www.youtube.com/watch?v=ohAS65Bea6I&t=878s

Making tabouleh
TFC farm style

This tabouleh is decorated with an extra splash of colour by adding in fresh violets. This also adds a sweet aromatic touch.

Serves:

6 people

Time to Prepare:

20 min

Time to cook or cure:

5-10 min (infusing of flavours)

Skill

Chopping

Serves:

6 people

Time to Prepare:

20 min

Time to cook or cure:

10 minutes to marinade

Skills:

chopping

Ingredients & Tools

Ingredients

400 gram curly leaf parsley, washed and finely chopped
the green parts of 2 fresh onions/ 1 bushel of spring onions, finely chopped
handful of roasted almonds, whole or chopped
1.4 cup of virgin olive oil
juice of 1 lemon
2 tbsp honey
salt to taste
black pepper (optional)
fresh violet flowers (10-20)

Tools

chopping board
chef’s knife
large bowl
mixing spoon/ serving spoon
lemon squeezer or small sieve
spoon

Useful guidelines

Marinade the salad

Parsley is s tough herb and can stand a bit of beating. In this recipe the marinading of the whole is important as it will bring all the flavours together. Ass the seasoning at least 15 minutes before serving and toss it very well. Add in the nuts only at the end to ensure crispiness.

Directions

Simply follow these steps in order to make tabouleh TFC style:

Step 1:

Chop up all your ingredients nice and fine.

Step 2:

Add the parsley and the green onion into a mixing bowl and poor over the olive oil, lemon juice, salt, honey and pepper. Don’t add the toasted nuts and violets yet.

Step 3:

Mix well and let stand for 15 min.

Step 4:

Add in the nuts and violets, toss well and serve.

Storage

Stores in the fridge up to 4 days without the wet seasoning, add before serving

Stores for 1 day with seasoned in the fridge.

PRO TIP:

You can add in things like cucumber and bell peppers to add crunch, colour and juiciness.

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Tabouleh TFC Farm style