Watercress and Mint Tabbouleh
Photography Nick Tresidder.
Serves: 8
INGREDIENTS
1⁄2 cup fine bulgur wheat
1⁄4 cup freshly squeezed lemon or lime juice
1⁄2 small telegraph cucumber
3 medium vine-ripened tomatoes, diced
4 spring onions, finely diced
pinch each of allspice, cinnamon and cumin
60 mls olive oil
2 bunches of watercress, leaves picked and chopped
1 cup mint leaves, chopped 1 cos lettuce
METHOD
Shake the bulgur in a sieve to remove any loose dust, then rinse under cold running water. Squeeze dry and place in a bowl with the lemon juice.
Stir to combine and leave for 20 minutes. Use a fork to fluff up the bulgur.
Lightly peel and remove the seeds from the cucumber. Dice it and combine with the tomatoes and spring onions. Sprinkle over the spices, season well with salt and freshly ground pepper and add the oil. Mix and fold through the bulgur, watercress and mint. Taste and season again if needed.
To serve: Line a wide shallow serving bowl with cos leaves and spoon over the tabbouleh. Serves 8 as part of this menu
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.