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.
Tabouleh TFC farm style
Make a twist of the classic tabouleh with us. This parsley salad will blow your socks off!
Making tabouleh
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
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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.
Fermented Vegetables
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