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Anchovy tabouli salad

Name: Tabouli salad with anchovies recipe
Yield: 8
Ingredients: 100g bulgur; 2 bunches flat-leaf parsley, stems and leaves finely chopped; 1 bunch mint, leaves picked, finely chopped; 2 Lebanese cucumbers, finely chopped; 100g cherry tomatoes, quartered; 1 long green shallot, finely chopped; 125ml olive oil; 50.00 ml lemon juice, or to taste; Pinch ground cinnamon; Anchovies in oil, to serve (we used Conservas Angelachu); 1 baby gem lettuce, leaves separated, to serve

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by Paul Farag

CHEF

Jan 20, 2025

"By no means is this a traditional tabouli. Rather, this is to open the home cook’s mind to the possibilities of playing around within the Middle Eastern realm of flavours. You could even think of it as a Middle Eastern caesar salad when you combine the barbecue chicken, albeit more acidic." – Paul Farag

1/2 cup (100g) fine bulgur
2 bunches flat-leaf parsley, stems and leaves finely chopped
1 bunch mint, leaves picked, finely chopped
2 Lebanese cucumbers, finely chopped
100g cherry tomatoes, quartered
1 long green shallot, finely chopped
1/2 cup (125ml) extra virgin olive oil
2 1/2 tbs lemon juice, or to taste
Pinch ground cinnamon
Anchovies in oil, to serve (we used Conservas Angelachu)
1 baby gem lettuce, leaves separated, to serve

Method

1.

Place bulgur in a medium heatproof bowl and pour enough boiling water over to cover by 2cm. Cover and set aside to cool completely. Drain off any remaining liquid.
2.

Place herbs, cucumber, tomato, shallot, oil, lemon juice, cinnamon and 1 tsp salt flakes in a large bowl. Add bulgur and toss to combine. Check seasoning and acidity and adjust if needed.
3.

Spoon onto a serving plate and top with anchovies. Arrange lettuce leaves around plate for guests to use as ‘cups’ for the tabouli.