Name: Fresh cherry and pistachio tabbouleh
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 1/2 cup (240g) burghul; 2 cup (500ml) boiling water; 500 gram (1 pound) fresh cherries, seeded, halved; 1 cup (140g) pistachios, chopped coarsely; 2 cup firmly packed fresh mint leaves, chopped finely; 1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely; 1 small red onion (100g), chopped finely; 1/2 cup (125ml) olive oil; 1/3 cup (80ml) red wine vinegar; 1/2 cup each loosely packed small mint and flat-leaf parsley leaves, extra

Ingredients

1 1/2 cup (240g) burghul

2 cup (500ml) boiling water

500 gram (1 pound) fresh cherries, seeded, halved

1 cup (140g) pistachios, chopped coarsely

2 cup firmly packed fresh mint leaves, chopped finely

1 cup firmly packed fresh flat-leaf parsley leaves, chopped finely

1 small red onion (100g), chopped finely

1/2 cup (125ml) olive oil

1/3 cup (80ml) red wine vinegar

1/2 cup each loosely packed small mint and flat-leaf parsley leaves, extra

Method

1.Combine burghul and the water in large heatproof bowl. Stand about 15 minutes or until burghul is tender and the water absorbed.

2.Add cherries, nuts, chopped herbs and onion to burghul.

3.Meanwhile, to make red wine vinegar dressing, whisk together olive oil and vinegar. Season to taste. Stir dressing into salad; season to taste.

4.Serve salad sprinkled with extra herbs.

You will need about 3 bunches of mint for this recipe.
Note

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Ingredients

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